Ina Garten Baked Fish Chowder

Ina Garten baked fish chowder is a rich, creamy seafood soup with cod, smoky bacon and saffron-scented potatoes that comes together in 2 hours 15 minutes. Try this easy winter fish chowder for Sunday dinner or a cozy dinner party, since it bakes in one Dutch oven and happily feeds a crowd.

Bake the potatoes until they are almost tender before the fish goes in, because the cod only needs its last 20 to 30 minutes. Skip that and you get either hard potatoes or fish that falls apart into the broth.

Ina Garten got the idea from wanting a big batch of soup on a cold winter night, then borrowed Pernod from bouillabaisse for a faint anise note. Layering the onions and potatoes and baking everything, instead of simmering on the stove, keeps the cod in big flaky chunks.

Source: Modern Comfort Food (2020)

Ina Garten Baked Fish Chowder

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

45

minutes

Calories

620

kcal

Sweet browned onions, saffron broth and tender potatoes bake together under a lid, then big chunks of cod finish in the cream until they flake. Crisp bacon stirred in at the end adds a salty, smoky crunch to every spoonful.

Ingredients

• 1/2 pound thick-cut applewood-smoked bacon, 3/4-inch diced (see note)
  

• 6 cups yellow onions, halved and thinly sliced crosswise (3 large)
  

• 3 cups (1/2-inch) diced celery (6 large stalks)
  

• 1 tablespoon fresh thyme leaves
  

• 3/4 cup good dry white wine, such as Chablis
  

• Kosher salt and freshly ground black pepper
  

• 1 pound (2-inch diameter) Yukon Gold potatoes, peeled, sliced 1/4 inch thick
  

• 4 tablespoons (1/2 stick) unsalted butter, diced
  

• 4 cups seafood stock, heated to a simmer (see note)
  

• 3/4 teaspoon saffron threads
  

• 2 pounds fresh skinless cod fillets
  

• 1/2 cup half-and-half
  

• 1/2 cup heavy cream
  

• 2 tablespoons Pernod liqueur
  

• Minced fresh parsley
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then get your Dutch oven and the rest of the ingredients ready on the counter.
• Crisp the bacon: Cook 1/2 pound diced bacon in a 10 to 11-inch Dutch oven over medium-low heat for 10 minutes, stirring now and then, until browned and crisp. Then lift it out with a slotted spoon onto a plate and leave the fat in the pot.
• Sauté the vegetables: Add 6 cups sliced yellow onions, 3 cups diced celery and 1 tablespoon thyme leaves to the bacon fat. Sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and starting to brown.
• Deglaze with wine: Pour in 3/4 cup dry white wine with 2 teaspoons salt and 1 teaspoon pepper, scraping up the brown bits from the bottom. Then simmer for 2 minutes.
• Layer the pot: Move half of the onion mixture to a bowl and spread the rest in the pot. Top with half of the 1 pound sliced potatoes and half of the 4 tablespoons diced butter. Then add the reserved onions, the remaining potatoes and the remaining butter.
• Bake the potatoes: Add 4 cups simmering seafood stock and 3/4 teaspoon saffron threads, then cover the pot. Bake for 30 to 40 minutes, until the potatoes are almost tender when you test them with a knife, and leave the oven on.
• Season the cod: Cut 2 pounds skinless cod into very large 1 x 3-inch chunks and sprinkle them with 1 tablespoon salt and 1 1/2 teaspoons pepper. Then stir 1/2 cup half-and-half and 1/2 cup heavy cream into the pot.
• Bake the fish: Press the cod into the liquid, cover, and bake for 20 to 30 minutes. It's ready when the potatoes are done and the fish flakes easily.
• Finish and serve: Stir in the bacon and 2 tablespoons Pernod very gently so the fish stays in chunks, then cover and let it sit for 5 minutes. Ladle into large shallow bowls and sprinkle with minced parsley.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO stainless slotted spoon, Victorinox Fibrox 8-inch chef's knife, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different fish in this chowder?

Any firm white fish that holds its shape works, such as haddock or halibut. Skip delicate fillets like sole, since they break apart when you press them into the cream.

Where do I find good seafood stock?

Ask at your fish market, because many of them make their own. If not, Ina Garten uses two 15-ounce cans of Bar Harbor Seafood Stock, which work well here.

Can I make this chowder ahead of time?

You can bake the potatoes ahead, but cod is best added fresh so it stays tender. Leftovers keep in the fridge for a day or two, and I reheat them gently so the fish doesn't break up.

What can I use instead of Pernod?

Pernod adds a soft anise note, so another anise liqueur like pastis is the closest swap. You can also leave it out, and the chowder will still taste rich.

What's the most common mistake with this recipe?

Stirring too hard once the fish goes in is the big one, since the cod flakes and turns the soup cloudy. Fold the bacon and Pernod in gently, then let the covered pot sit for 5 minutes.