Chowder With Saffron and Fingerling Potatoes

• 4 slices thick-cut bacon, cut into thin crosswise strips (about 1/4 pound)
• 12 cup chopped leek (white and pale green portions only, about 2 large leeks)
• 3 (8 ounce) bottles clam juice (or 3 cups fish stock)
• 1 lb fingerling potato, washed, dried, cut crosswise into 1/4-inch-thick rounds
• 12 cup dry white wine or 12 cup water
• 1 teaspoon chopped fresh thyme leave
• 12 teaspoon crumbled saffron thread
• 12 cup whipping cream
• salt and pepper
• 6 (5 ounce) cod fish fillets or 6 (5 ounce) halibut fillets

1. Cook bacon in heavy, large pot over medium heat until crisp.
2. Using slotted spoon, transfer to paper towels to drain.
3. Add leeks to pot.
4. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes.
5. Add clam juice, potatoes, wine or water, thyme and saffron.
6. Bring to boil; reduce heat to medium and cover.
7. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes.
8. Stir in cream and reserved bacon.
9. Taste and adjust seasoning, adding salt, if needed, and pepper.
10. Sprinkle fish with salt and pepper; place atop chowder.
11. Cover and cook until fish is opaque in center, about 10 minutes.
12. Using slotted spoon, transfer 1 fillet to each of 6 bowls.
13. Ladle chowder over fish and serve.

bacon, only, clam juice, fingerling potato, white wine, thyme, thread, whipping cream, salt, cod fish

Taken from www.food.com/recipe/chowder-with-saffron-and-fingerling-potatoes-161661 (may not work)