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Serves: 4
This is the perfect weeknight recipe to warm you up on a cold winter evening. The spicy sausage combined with the creamy sweet potato and a hint of saffron give it an exotic flavor.
Ingredients
- 12 oz Cajun Style Andouille Sausage
- 2 lbs. cod fillets, rinse and pat dry
- 1 large sweet potato
- 1 large onion, chopped
- 4 cups chicken broth
- ¼ cup Picpoul Blanc
- 8-10 saffron threads
- ¼ cup heavy cream
- Fresh thyme sprigs for garnish
- Black pepper
Instructions
- Slice the sausage ¼ inch thick and sauté in olive oil until browned.
- Add the chopped onion and stir until soft.
- In a separate pan, simmer the saffron threads in the wine for 3- 5 minutes.
- Peel and cut the sweet potato into ½ inch chunks.
- Add the sweet potato, saffron infused wine and broth to the sausage and onion mixture and bring to a boil. Reduce heat to simmer until sweet potato chunks are tender when pierced with a fork. (about 5-8 minutes).
- Stir in heavy cream and salt and pepper to taste.
- Layer the cod chunks on top of the chowder, cover and let simmer on low until the cod is opaque and cooked through (about 10 minutes).
- Serve with a garnish of fresh thyme and fresh cracked pepper.
Notes
You can substitute halibut or another chunky white fish. If preferred, evaporated milk is another good substitute for heavy cream.
I love using sweet potatoes because they are so creamy and get tender in half the time as other potatoes.
Make sure to use good quality fish. I love the way you can see the beautiful saffron threads.
