Sarra Ina Garten’s fish chowder is a rich, layered soup made with fresh cod, applewood-smoked bacon, Yukon Gold potatoes, saffron, white wine, heavy cream, half-and-half, and a splash of Pernod. What makes her version different from every other fish chowder is that the whole thing bakes in the oven at 350F (180C) instead of simmering on the stovetop. It serves 4 to 6 and takes about 1 hour 30 minutes.
This recipe comes from Modern Comfort Food, where Ina says “on a cold winter night, I love to make a big batch of soup like this fish chowder.” The Pernod and saffron push it toward a bouillabaisse flavor profile. As she puts it, Pernod is “the anise-flavored liqueur that’s often used in bouillabaisse,” and the combination of that anise warmth with saffron, bacon, and white wine gives the broth a depth that a standard fish chowder never reaches.
Baking the chowder in the oven instead of simmering it on the stove is the whole reason the fish stays in perfect chunks. Stovetop chowders require stirring, and stirring breaks delicate cod into shreds. In the oven at 350F, the heat surrounds the pot evenly and the fish cooks gently without being disturbed, so you get large, flaky pieces of cod in every spoonful instead of a murky broth with fish fragments.
Ina Garten Fish Chowder Recipe
Course: Soups, MainCuisine: French, AmericanDifficulty: Intermediate6
servings20
minutes1
hour10
minutes450
kcalA winter fish chowder from Ina’s Modern Comfort Food that bakes in the oven instead of simmering on the stove. The oven does the gentle work so the cod holds its shape and the layered potatoes cook evenly without stirring. Thick-cut bacon and a splash of Pernod make it taste closer to a French bouillabaisse than a standard New England chowder.
Ingredients
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1/2 lb (225g) thick-cut applewood-smoked bacon, 3/4-inch diced
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6 cups yellow onions, halved and thinly sliced crosswise (3 large)
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3 cups 1/2-inch diced celery (6 large stalks)
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1 tablespoon fresh thyme leaves
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3/4 cup (180ml) good dry white wine, such as Chablis
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Kosher salt and freshly ground black pepper
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1 lb (450g) Yukon Gold potatoes (2-inch diameter), peeled and sliced 1/4 inch thick
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4 tablespoons (55g) unsalted butter, diced
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4 cups (960ml) seafood stock, heated to a simmer
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3/4 teaspoon saffron threads
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2 lb (900g) fresh skinless cod fillets
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1/2 cup (120ml) half-and-half
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1/2 cup (120ml) heavy cream
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2 tablespoons Pernod liqueur
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Minced fresh parsley, for garnish
Directions
- Cook the bacon: Preheat the oven to 350F (180C). Place the bacon in a medium (10 to 11-inch) pot or Dutch oven over medium-low heat and cook for 10 minutes, stirring occasionally, until browned and crisp. Transfer the bacon to a plate with a slotted spoon and set aside.
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Sauté the vegetables: Add the onions, celery, and thyme to the bacon fat. Sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and beginning to brown. Add the wine, 2 teaspoons salt, and 1 teaspoon pepper, scraping up the brown bits. Simmer for 2 minutes.
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Layer the chowder: Transfer half of the onion mixture to a bowl. Spread the remaining onions evenly in the pot. Distribute half of the potato slices over the onions, then half of the diced butter. Spread the reserved onion mixture on top, then the remaining potatoes and butter. Pour in the hot seafood stock and add the saffron.
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First bake: Cover the pot and bake for 30 to 40 minutes, until the potatoes are almost tender when tested with a knife. Leave the oven on.
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Add the fish: Cut the cod into very large pieces (roughly 1 x 3-inch chunks) and sprinkle with 1 tablespoon salt and 1 1/2 teaspoons pepper. Stir the half-and-half and cream into the pot and add the fish, pressing it gently into the liquid.
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Second bake: Cover and bake for 20 to 30 minutes, until the potatoes are done and the fish flakes easily.
- Finish and serve: Add the reserved crispy bacon and Pernod. Stir very gently to avoid breaking up the fish, then cover and let it sit for 5 minutes. Ladle into large shallow bowls, sprinkle with parsley, and serve hot.
FAQs
Why does Ina bake the chowder instead of simmering it?
Oven heat surrounds the pot evenly from all sides, which is much gentler than a burner blasting from the bottom. That even heat cooks the potatoes and fish at the same rate without any stirring, which means the cod stays in large, clean chunks instead of falling apart.
Stovetop chowders need stirring to prevent the bottom from scorching, and every stir breaks the fish a little more. By the time a stovetop version is done, the cod has usually dissolved into the broth. Baking solves that problem completely, which is why Ina designed the recipe this way.
What does the Pernod do in fish chowder?
Pernod is an anise-flavored French liqueur that adds a warm, slightly sweet background note without tasting like licorice. Ina connects it directly to bouillabaisse, the classic Provençal fish stew that traditionally uses a pastis or Pernod to round out the saffron and seafood.
Two tablespoons is just enough to add depth without making the soup taste like anise. It goes in at the very end, after the fish is baked, so the alcohol cooks off from the residual heat but the flavor stays. If you can’t find Pernod, Ricard or any pastis works the same way. Skip it entirely and the soup is still delicious, just missing that French warmth.
Can you use a different fish instead of cod?
Halibut is the best substitute because it has the same firm, flaky texture and holds its shape during the 20 to 30 minute bake. Haddock also works well and is traditional in New England chowders.
Stay away from thin, delicate fillets like sole or tilapia because they’ll disintegrate during baking. Salmon changes the flavor profile entirely and clashes with the saffron and Pernod. Whatever fish you use, cut it into large chunks and don’t stir after baking, because even firm fish breaks apart if you handle it too much.
How is this different from Ina’s East Hampton Clam Chowder?
Her East Hampton Clam Chowder from Family Style is a stovetop chowder made with fresh clams, milk, a roux, and no cream. It’s lighter, simpler, and closer to a classic New England clam chowder.
This fish chowder from Modern Comfort Food is richer and more complex: heavy cream, half-and-half, saffron, Pernod, and white wine give it a French accent that the clam chowder doesn’t have. The baked method also makes it more hands-off. Once you layer the pot and put it in the oven, you walk away for 30 minutes instead of standing at the stove stirring.
Does fish chowder store well?
It keeps in the fridge for 2 days, but the fish gets softer each time you reheat it. Eat it the same day if you want the cod in firm, flaky pieces. By day two, the chunks will have broken down into the broth, which still tastes great but looks different.
Reheat gently over low heat and don’t stir more than once or twice. The cream base can break if you let it boil, so keep the heat low and pull it off as soon as it’s hot. Freezing isn’t recommended because the cod turns mushy and the cream separates when thawed.
