Saffron Fish Chowder

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 , 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!