For the vegetable garnish

Preparation info

  • Difficulty


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About


  • 6 new potatoes, scrubbed and diced medium
  • 1/2 cup of pure olive oil
  • 2 ounces smoked slab bacon, rind removed, about 1/2 cup
  • 4 cloves garlic, sliced thinly
  • 1 poblano chile, stem and seeds discarded, minced
  • 1/2 red onion, peeled and diced medium
  • 2 large carrots, peeled and diced medium
  • 1/2bulb fennel, cored and diced medium
  • 2 celery stalks, cleaned and diced medium
  • 1 red bell pepper, stem and seeds discarded, diced medium
  • 1 ear corn, kernels cut off the cob
  • 1/4 cup roughly chopped cilantro leaves
  • 2 bay leaves, broken
  • salt and pepper to taste


  1. Put potatoes in a small saucepot of lightly salted water. Bring to a boil and turn down heat; simmer till just underdone (this only takes a few minutes, since the potatoes are so small).
  2. In a large heavy soup pot, cook the bacon with the olive oil over medium-high heat until bacon is halfway cooked. Add the garlic and chile and stir briefly. Add the rest of the vegetables except the potatoes; stir to coat, add salt and pepper; cilantro, and bay leaf. Cook until firm, stirring occasionally (about 8 minutes). Add potatoes, saffron cream, clams, and mussels.