Salt Cod and Chorizo Potato Chowder

From Andrea Lee and Tim Fister

I am pretty sure this is the right photo? This was a totally surprising soup — not too fishy, very savory. Known as “bacalaou” in Portugal, “klippfisk” in Norway, and “marue seche” in France, salt cod is just that: Cod that’s been preserved by salting and drying. Among it’s amazing properties, it’s not all that salty. Paired with spicy chorizo over the creamy potato base, it creates a soup layered with complex flavors.

2 pounds salt cod, even thickness if possible
2-4 tablespoons butter
2 heads garlic, fine dice (about 1/2 cup)
3 pounds Yukon gold potatoes, coarse dice
2 large yellow onions, diced
3 quarts chicken stock, low sodium if possible
1/2 pound cured (Spanish-style) chorizo, fine dice
4-6 Fresno peppers, fine dice (or similar pepper)
generous pinch saffron
salt, pepper to taste
1 pint whole milk
two handfuls parsley, chopped
zest from one lemon

Soak salt cod in water or milk for 2-3 days and replace the water every 12 hours or so. Sweat onions in butter and add garlic after a few minutes. Add potatoes and chicken stock and saffron and bring everything to a simmer. Meanwhile, saute chorizo until much of its oil has come out. Add peppers and pat down on paper towels. Cook potatoes until they are fork tender, and then add the drained cod. When cod is cooked through, break it up with your spoon. Add milk and lemon zest and season with salt and pepper to taste. Turn off heat and add parsley and lemon zest.



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