ROCK COD CHOWDER IN SAFFRON-TOMATO BROTH

Rock Cod Chowder in Saffron-Tomato Broth image

This brothy chowder is loosely inspired by bouillabaisse, the classic Provençal seafood soup, but it's both simpler and easier on the pocketbook. To go all the way with this dish, drizzle the soup with fresh aioli (or mix mayonnaise with minced fresh garlic and thin with lemon juice). Serve with crusty bread.

Yield MAKES ABOUT 9 CUPS

Number Of Ingredients 14

Ingredients

1/4 teaspoon saffron threads, lightly crushed
1/2 cup boiling water
1 (28-ounce) can whole peeled tomatoes
2 tablespoons extra-virgin olive oil
1 medium leek, white and light green parts only, quartered lengthwise and thinly sliced
1 small fennel bulb, finely diced (if it comes with fronds, chop and reserve 1/4 cup)
1 large sprig thyme (lemon thyme if available)
1 bay leaf
Kosher salt
1 cup dry white wine
3 cups fish, vegetable, or chicken stock (or low-sodium broth)
2 medium Yukon gold potatoes, diced
1 tablespoon freshly squeezed lemon juice, more as needed
1 pound skinless rock cod fillets (or other mild, firm white fish such as ling cod, snapper, or halibut)

Steps:

Soak the saffron in the boiling water for at least 15 minutes while you prepare the other ingredients.
Working over the can of tomatoes, break open each tomato, scrape the seeds into the can, and put the seeded tomatoes in a bowl. Squeeze the seeded tomatoes in your hand to break them up thoroughly, then strain the juice from the can into the bowl with the tomatoes. Discard the seeds and set the bowl aside.
Heat the olive oil in a large Dutch oven or similar soup pot over medium heat. Add the leek, diced fennel bulb, thyme, bay leaf, and 1/2 teaspoon salt and cook, stirring, until the fennel starts to soften, 4 to 5 minutes. Increase the heat to medium-high and add the wine. Cook until the liquid is reduced by half, 3 to 4 minutes.
Add the stock, tomatoes, potatoes, the saffron and soaking liquid, and 1 teaspoon salt. Bring the liquid to a boil, partially cover the pot, and lower the heat to maintain a bare simmer. Cook, occasionally skimming the scum off the top, until the potatoes and fennel are tender, 20 to 30 minutes.
Meanwhile, cut the fish into 1- to 2-inch pieces and season with 1/2 teaspoon salt.
Add the lemon juice to the soup, then taste and add more lemon juice or salt as needed. Add the fish, along with the fennel fronds if you have them. Cook until the fish is just cooked through and flakes easily, 5 to 10 minutes. If necessary, use a spoon to gently break the fish into smaller chunks.
Serve right away. If you need to reheat, do so gently and briefly to avoid overcooking the fish.