{"id":21337,"date":"2011-02-18T11:40:45","date_gmt":"2011-02-18T17:40:45","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=21337"},"modified":"2021-09-24T17:08:04","modified_gmt":"2021-09-24T21:08:04","slug":"salt-cod-chowder-with-garlic-aioli","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/salt-cod-chowder-with-garlic-aioli\/","title":{"rendered":"Salt Cod Chowder with Garlic Aioli"},"content":{"rendered":"

After I made salt cod for my 2nd charcutepalooza challenge post<\/a>, I wanted to use it in some sort of soup or stew. I found a lovely salt cod chowder in of my favorite culinary resources, The Zuni Cafe Cookbook<\/a>\"\", so I set about adapting it.<\/p>\n

\"salt<\/p>\n

Despite how quickly this chowder cooks, it is extremely flavorful thanks to the fennel and saffron. It’s enhanced with a bit of Tuscan kale and is thickened with just a little bread (I used Rudi’s gluten-free bread<\/a>). I added a small amount of oil-packed anchovies, too, which added even more “oomph”; it’s a healthy and deeply satisfying meal in a bowl.<\/p>\n

\"salt<\/p>\n

The garlic aioli is optional, but elevates the chowder to another level, I think.<\/p>\n

\"garlic<\/p>\n

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\"salt<\/p>\n

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Salt Cod Chowder with Garlic Aioli<\/h2>\n
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adapted from The Zuni Cafe Cookbook<\/a>\"\"
\nServes 4-6<\/span><\/div>\n
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Servings: <\/span>0<\/span><\/div>\n\n\n\n

Ingredients<\/h3>

For the chowder:<\/h4>