Main Dishesbonappetit5.0
Spicy Cod and Potato Chowder
With rounds of potato, a spicy-sweet broth, and pieces of flaky white fish, this light yet filling soup will welcome the coming thaw.
👥 4 Servings👤 Rebecca Firkser📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Remove stems from 1 bunch cilantro; finely chop. Set stems and leaves aside separately. Measure out ¼ cup onion from 1 large white onion, finely chopped, and set aside.
bunch cilantro1large white onion, finely chopped, divided1
2
Heat ¼ cup extra-virgin olive oil and 3 Tbsp. unsalted butter in a medium heavy pot over medium until butter is melted. Add 1 Tbsp. cumin seeds, coarsely crushed, and ½ tsp. freshly ground pepper and cook, stirring constantly, until fragrant, about ⏱️ 30 seconds. Add 3 garlic cloves, thinly sliced, 1 jalapeño, finely chopped, a pinch of kosher salt, remaining onion, and reserved cilantro stems. Cook, stirring occasionally, until very soft and fragrant, 10–⏱️ 15 minutes.
. unsalted butter3 Tbsp. cumin seeds, coarsely crushed1 Tbsp
3
If using 3 tsp. vegetable bouillon paste, mix into 4 cups water. Then add 1 lb. fingerling potatoes, sliced into ¼"-thick coins, bouillon mixture (or 4 cups low-sodium vegetable broth), 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and 2 cups water to pot and bring to a simmer. Reduce heat to medium-low, partially cover, and simmer until potatoes are just tender, 12–⏱️ 15 minutes. Uncover; reduce heat to low. Arrange 1½ lb. skinless flaky white fish (such as cod), cut into 2"–3" pieces, on top of soup, cover, and cook until fish is cooked through and just tender, 2–⏱️ 3 minutes. Taste; season with more salt if needed.
. vegetable bouillon paste (such as Better Than Bouillon) or 4 cups low-sodium vegetable broth3 tsp. fingerling potatoes, sliced into ¼"-thick coins1 lb½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more1½ lb. skinless flaky white fish (such as cod), cut into 2"–3" pieces1
4
Ladle soup among bowls and top with 1 bunch small radishes (6–8), trimmed, thinly sliced, 1 jalapeño, thinly sliced, and reserved cilantro leaves and onion. Serve with lime wedges.
bunch small radishes (6–8), trimmed, thinly sliced1Lime wedges (for serving)
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