Saffron Fish Chowder

Name: Saffron Fish Chowder
Ingredients: 2 teaspoons butter; 4 ounces salmon, cut up, in spoon sized chunks; 4 ounces pollock, cut up in spoon sized chunks; 4 ounces haddock, cut up in spoon sized chunks; 1/4 cup onion, chopped fine; 2 cups water; 3 cups half-and-half cream; 1 1/4 teaspoons salt; 1/8 teaspoon pepper; 2 teaspoons saffron, Spanish

10 ingredients

7 steps

Ingredients

2 teaspoons butter
4 ounces salmon, cut up, in spoon sized chunks
4 ounces pollock, cut up in spoon sized chunks
4 ounces haddock, cut up in spoon sized chunks
1/4 cup onion, chopped fine
2 cups water
3 cups half-and-half cream
1 1/4 teaspoons salt
1/8 teaspoon pepper
2 teaspoons saffron, Spanish

Directions

1

In a large saucepan, over a medium heat, melt the butter and quickly add the onion. Cook til transparent.
2

Add all of the fish to the pot (the fish can be cooked or raw)along with the water. Bring to a gentle boil and turn the heat down low, simmering covered, for about 15 - 20 minutes, adding more water if necessary. this will give you a rich fish stock.
3

Measure out 2 cups of the fish stock, setting aside any remaining for future use. If you don't have quite enough stock, add water to the 2 cup mark and return it to the pot with the fish etc.
4

Add the Half & Half, stirring it in gently so you don't break up the fish to much. Sprinkle with the salt and pepper. Allow this mix to simmer another 15-20 minutes.
5

At the end of your cooking time, stir in the saffron, more may be added for a richer flavor.
6

NOTE: If you desire a thicker chowder, mix a flour and water paste and add to desired consistency. For a thinner chowder, add your leftover fish stock or water.
7

Serve hot along with chunks of crusty bread and plenty of butter!