Ina Garten Baked Fish Chowder

Ina Garten’s Baked Fish Chowder is made with applewood-smoked bacon, yellow onions, celery, Yukon Gold potatoes, seafood stock, cod fillets, half-and-half, heavy cream, and Pernod liqueur. This hearty Baked Fish Chowder recipe creates a delicious dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 6 people.

This Baked Fish Chowder Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 225g / ½ pound thick-cut applewood-smoked bacon, ¾-inch diced
• 1.35kg / 6 cups yellow onions, halved and thinly sliced crosswise (3 large)
• 375g / 3 cups (½-inch) diced celery (6 large stalks)
• 1 tablespoon fresh thyme leaves
• 175ml / ¾ cup good dry white wine, such as Chablis
• Kosher salt and freshly ground black pepper
• 450g / 1 pound Yukon Gold potatoes (about 2-inch diameter), peeled and sliced ¼ inch thick
• 55g / 4 tablespoons (½ stick) unsalted butter, diced
• 950ml / 4 cups seafood stock, heated to a simmer
• ¾ teaspoon saffron threads
• 900g / 2 pounds fresh skinless cod fillets
• 120ml / ½ cup half-and-half
• 120ml / ½ cup heavy cream
• 2 tablespoons Pernod liqueur
• Minced fresh parsley for garnish

How To Make Baked Fish Chowder?

1. Preheat the oven: Preheat your oven to 175°C / 350°F.
2. Cook the bacon: Place the bacon in a medium-sized (10 to 11-inch) Dutch oven or heavy pot. Cook over medium-low heat for 10 minutes, stirring occasionally, until it becomes browned and crispy. Remove the bacon with a slotted spoon and set it aside on a plate.
3. Sauté the vegetables: Add the onions, celery, and thyme to the bacon fat. Sauté for 10 to 12 minutes, stirring occasionally, until the vegetables soften and begin to brown. Add the white wine, 2 teaspoons of salt, and 1 teaspoon of pepper. Scrape up any browned bits from the bottom of the pot, then simmer for 2 minutes.
4. Layer the potatoes: Transfer half of the onion mixture to a bowl. Spread the remaining onions in the pot and layer half of the potatoes over the onions, followed by half of the butter. Add the reserved onion mixture on top, then layer the remaining potatoes and butter.
5. Add stock and bake: Pour the heated seafood stock into the pot and sprinkle the saffron threads. Cover the pot and bake in the oven for 30 to 40 minutes until the potatoes are nearly tender.
6. Prepare the fish: Cut the cod into large chunks (about 1 x 3 inches) and season with 1 tablespoon of salt and 1½ teaspoons of pepper.
7. Finish the chowder: Once the potatoes are nearly tender, stir in the half-and-half and heavy cream. Gently place the fish into the liquid, pressing it down so it’s covered. Cover the pot again and bake for another 20 to 30 minutes, or until the fish is cooked through and flakes easily.
8. Add the final touches: Stir the crispy bacon and Pernod into the chowder, being careful not to break up the fish. Cover the pot and allow it to sit for 5 minutes to let the flavors meld.
9. Serve: Ladle the chowder into shallow bowls, garnish with freshly minced parsley, and serve hot.

Recipe Tips:

• Use fresh cod: Fresh fish will taste better and have a nicer texture. Try not to use frozen fish because it can add too much water and make the chowder watery.
• Don’t skip the saffron: Saffron gives the chowder a special taste. It might be a bit pricey, but you only need a little, and it really makes the dish better.
• Layer the potatoes properly: Make sure the potato slices are even and spread out nicely. This way, they will all cook evenly, and you won’t have some that are undercooked.
• Press the fish down: When you add the fish to the pot, gently press it into the liquid. This helps the cod cook evenly and soak up the tasty flavors.
• Let it rest: After adding the bacon and Pernod, let the chowder sit for a few minutes before serving. This allows the flavors to blend and makes the chowder taste even better.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Baked Fish Chowder cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
• Reheat: Preheat the oven to 175°C / 350°F. Place the chowder in an oven-safe dish, cover it with foil, and reheat for about 15-20 minutes, or until it’s warmed through.

Nutrition Facts

Serving Size: 1 cup

• Calories: 273
• Total Fat: 15g
• Saturated Fat: 9.1g
• Cholesterol: 90mg
• Sodium: 339mg
• Potassium: 622mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 2.2g
• Protein: 20g

Try More Ina Garten Recipe:

• Ina Garten Roasted Vegetables With Jammy Eggs
• Ina Garten Roast Chicken With Spring Vegetables
• Ina Garten Chicken In A Pot With Orzo