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Serves: 6


  • 3 ounces salt pork, diced
    8 ounces chopped onion
    1 clove minced garlic
    1 bay leaf
    1/4 teaspoon thyme
    2 parsley stems
    1/2 teaspoon saffron
    1 pound diced fingerling potatoes
    1 quart fish stock
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    1 cup milk
    1 1/2 pounds boneless cod
    1 tablespoon parsley


  • In a suitable soup pot, cook the salt pork until lightly brown. Stir in the onion, garlic, bay leaf, thyme, parsley stems, and saffron. Cook over low heat for 5 minutes. Add the potatoes and fish stock. Season with salt and pepper. Bring to a boil and simmer for 30 minutes.
    A few minutes before serving, cut cod into cubes and add to soup. Simmer for 5 minutes. Add milk and parsley. Heat before serving.
Cod and potato chowder

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