Saffron Fish Chowder Recipe

Name: Saffron Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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

Servings: persons

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

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!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Saffron Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saffron Fish Chowder

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