Hearty Winter Seafood Chowder

1. Cook Bacon

Preheat your oven to 350°F. Begin by cooking the bacon in a medium pot or Dutch oven over medium-low heat for about 10 minutes, until it’s crispy and golden brown. Using a slotted spoon, transfer the cooked bacon to a plate, leaving the rendered fat in the pot.

2. Sauté Vegetables

Add the sliced onions, diced celery, and fresh thyme leaves to the pot with the bacon fat. Sauté the vegetables over medium-low heat for 10 to 12 minutes, stirring occasionally, until the onions are translucent and the celery is tender. Pour in the white wine and season with a generous pinch of kosher salt and freshly ground black pepper. Scrape up any brown bits from the bottom of the pot as you deglaze, allowing the wine to reduce for about 2 minutes.

3. Layer Potatoes and Onion Mixture

Carefully layer half of the onion mixture into a bowl and set aside. In the pot, arrange half of the sliced potatoes over the remaining onions, followed by half of the diced butter. Add the rest of the onion mixture on top, then the remaining potatoes, and finish with the last of the butter.

4. Add Stock and Saffron

Pour the heated seafood stock into the pot and add the saffron threads, distributing them evenly. Cover the pot tightly and bake in the preheated oven for 30 to 40 minutes, until the potatoes are nearly tender. This gentle baking allows the flavors to meld beautifully and ensures even cooking.

5. Prepare Cod

While the potatoes are baking, cut the cod fillets into 1 x 3-inch chunks and season them lightly with salt and pepper. Once the potatoes are almost tender, stir in the half-and-half and heavy cream, then gently press the cod chunks into the liquid. Cover the pot again and return it to the oven for another 20 to 30 minutes, until the fish flakes easily with a fork.

6. Finish Chowder

To finish, add the cooked bacon back into the pot along with the Pernod liqueur. Stir gently to combine, taking care not to break up the fish. Let the chowder sit for about 5 minutes to allow the flavors to meld.

7. Serve Chowder

Ladle the hearty seafood chowder into large shallow bowls and sprinkle with minced fresh parsley for a touch of brightness. Serve hot and enjoy the comforting warmth of this delicious winter dish.