Instructions: The day before you want to make the chowder prepare the cod: lay the fillet skinside down in a dish then mix together the salt sugar and saffron and rub over the fish.

Cover and refrigerate for 24 hours.

Remove the fillet from the fridge wipe off the excess salt and place in a wide pan.

Add 400ml of the milk and poach gently for about 6 minutes.

Flake the fish and keep the poaching milk.

Next in a large pan saute the leek and herbs in the butter until soft.

Add the remaining milk the potato fried bacon lardons and chicken stock then add a good twist of black pepper (salt is not required; there will be enough in the cod).

Bring to the boil turn down the heat and simmer for 20 minutes or until the potato is soft adding the chopped parsley for the last minute or two.

Discard the herb bundle and roughly crush or mash the potato in the pan to thicken the soup.

Add the cooked flakes of saffron cod and a dash of the poaching milk taste and adjust seasoning accordingly. Serve with buttered toast.

The fish is partcured with salt
saffron added for extra headiness. It could be made with proper salt cod (minus the saffron) if you prefer. Either way start 24 hours before you want to eat as it needs this time to cure (or if using dried salt cod to soak in several changes of cold water).

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