Salt Cod and Corn Chowder
by Melissa Pellegrino
Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient in the Mediterranean. Serve this creamy stew with oyster crackers, if you like.
Serves four to six.
Yields 7 cups.
8 oz. dried salt cod
1 tsp. olive oil
2 oz. salt pork, cut into small dice (about 1/2 cup)
1 small yellow onion, cut into small dice (about 1 cup)
1 medium stalk celery, cut into small dice (about 1/2 cup)
Kosher salt
2 medium red potatoes, cut into small dice (about 2 cups)
1-1/2 cups fresh corn kernels (from 3 ears)
Two 8-fl.-oz. bottles clam juice
2 sprigs fresh thyme
1 bay leaf, preferably fresh
1 cup heavy cream
3/4 cup whole milk
Freshly ground black pepper
One day ahead, rinse the salt cod, put it in a large bowl, and cover with cold water. Cover with plastic and refrigerate for 24 hours, changing the water several times.
In a 4-quart saucepan, bring 6 cups of water to a boil over high heat. Add the soaked cod, and simmer gently over low heat until it flakes easily with a fork, 10 to 20 minutes, depending on thickness. Drain and cool. Remove and discard the skin, bones, and any spongy ends. Shred the cod into pieces.
In a 6-quart Dutch oven, heat the oil over medium heat. Add the salt pork and cook, stirring occasionally, until crisp, 4 to 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Add the onion, celery, and a pinch of salt to the pot and cook until the vegetables are tender, 3 to 4 minutes. Stir in the potatoes and corn. Add 2 cups water, the clam juice, thyme, and bay leaf. Adjust the heat as necessary to reach a simmer and cook until the potatoes are just tender, 10 to 12 minutes. Stir in the salt cod, salt pork, heavy cream, and milk. Heat to a gentle simmer, but don’t boil. Remove the bay leaf and thyme sprig, and season to taste with salt and pepper before serving.
nutrition information (per serving):
Calories
(kcal):
430;
Fat
(g):
25;
Fat Calories
(kcal):
230;
Saturated Fat
(g):
13;
Protein
(g):
29;
Monounsaturated Fat
(g):
9;
Carbohydrates
(g):
23;
Polyunsaturated Fat
(g):
2;
Sodium
(mg):
620;
Cholesterol
(mg):
125;
Fiber
(g):
3;
photo: Scott Phillips
From Fine Cooking 106
, pp. 90
July 8, 2010
