Baked fish chowder from Modern Comfort Food (page 66) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julie_o94mq6 on May 07, 2026

    Shortened it up a bit, used leftover baked grouper with panko crust and leftover roasted potatoes. Heavy on the herbs! Cut down the cooking time. Delicious and make it on the regular with leftover fish. One of my husbands favorites!

  • mai_zvq9nx on March 29, 2026

    Great recipe with great flavor. Was worried about the licorice flavor from the Pernod but it was minimal and worked. Made one change by just adding a bit more fish and vegetables. Sometimes shrimp. It’s a repeat recipe for my family.

  • jenburkholder on November 09, 2025

    Echoing all the other comments, this was really tasty. I halved the recipe but used a bit more potato. Dried thyme, chopped onions vs sliced, fish stock, and just random cod from the freezer. Thinner pieces of fish and cooked in 15 minutes. Used Sambuca instead of Pernod since I had neither and the Sambuca was available in a 50 ml bottle. Not fast but easy, and would repeat.

  • kellyluc on January 19, 2024

    I made half a batch for 2 of us. Smaller LeCreuset. Very delicious on a cold night with toasted sourdough. For perfect timing, I took the pot out of the oven after the first 30 minute bake. Then 25 minutes before serving I brought it to a simmer, added the cod, milk and cream and in it went for a perfect 20 minute bake. Popped in the Pernod and bacon. I would serve this to company, anytime!

  • NancyinA2 on April 10, 2022

    Saffron - 3/4 teaspoon = .5 grams. Weighing saffron is easier. I use 2 pounds of potatoes. Perfect.

  • stef on February 28, 2022

    So good. Didn't have fish stock so used chicken and I tablespoon fish sauce. Not a quick recipe but so worth it.

  • kari500 on February 04, 2022

    This is outstanding. I did my chopping the day before, so the day I cooked it it mostly felt like babysitting it. I used Lobster Better than Bouillon, turkey bacon (I don't eat pork), and haddock as my fish. For me, it was just the right amount of liquid.

  • aholtw on December 07, 2020

    Made this recipe as written and it had way too much liquid. Was more like a soup not a chowder. Next time I would use half of the broth.

  • anya_sf on October 23, 2020

    Half the recipe made 3 hearty dinner servings with bread and green salad on the side. I used dried thyme, bottled clam juice, and frozen cod which wasn't quite all the way thawed; the fish still cooked in 20 minutes. I didn't bother peeling the potatoes; they cooked a bit unevenly so be sure to check a few for doneness. The chowder was really delicious!

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