Name: Roast Salt Cod and Clam Chowder
Yield: Serves 4
Ingredients: 1 medium carrot, cut into 1cm/½in dice; 200 ml/7 floz/scant 1 cup white wine or vermouth; 2 medium shallots, finely diced; 50 g/2 oz/½ stick butter; salt and pepper; 400 g/14 oz cod fillet, skinned and trimmed; 200 g/7 oz/¾ cup sea salt; 1 medium onion, cut into 1cm/½in dice; 1 medium potato, peeled and cut into 1cm/½in dice; 1 litre/1¾ pints/4½ cups fish stock; 100 ml/4 floz/½ cup cream; 1 stick celery, cut into 1cm/½in dice; 1 medium yellow bell pepper, cut into 1cm/½in dice; 500 g/1 lb 2 oz Manilla or Venus clams, shells tightly closed; 2 cloves garlic, finely chopped; 1 tbsp five-spice powder; 2 tbsp ground cumin; 50 g/2 oz smoked bacon, cut into 1cm/½in cubes; 50 ml/2 floz/¼ cup corn oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

I tend to be bored by plain soups. There is only so much you can do with them by themselves, so I add another dimension by introducing a secondary ingredient. In the case of this great, hearty soup it is salt cod, and in the following pea soup recipe it is tortellini. Try it yourself when making other soups, especially for dinner parties. If you want to skip salting the cod, the dish will still work, but salting firms up the texture, eliminating the fish’s naturally flaky properties.