Recipe

Chowder With Saffron Normandy Style Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 2 years, 4 months ago A step up from my usual creamed chowder, this is a heartier preparation that "hits the spot and comforts the soul." A chilled bottle of Sauvignon Blanc, whole radishes with herbed butter and a crusty baguette are perfect accompaniements. Dessert w... More Prep:15m Cook:40m Servings:12	Notyourmomm
	easy creamy chowder leeks saffron cod haddock bass garlic celery

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Ingredients

2 tablespoons of unsalted butter

2 medium celery ribs with the leaves, chopped

2 cloves of garlic chopped

2 fat leeks, sliced in half moons, white and pale green part only

1/2 cup of a decent white wine (Sauvignon Blanc)

2 cups of bottled clam juice and 1 cup of water or if you are fortunate

3 cups of good fish stock

1/4 teaspoon of tarragon leaves

1/4 teaspoon of crumbled thyme leaves

1/2 teaspoon of fennel seed (toasted in a dry pan for 20 seconds)

3 generous pinches of sea salt

1/2 teaspoon of crushed red pepper flakes

1 lb. of tiny red potatoes, or fingerlings, scrubbed and cut in chunks

1/2 to 3/4 cup of heavy cream

2 pinches of crumbled saffron

Chopped fresh parsley for garnish

1 1/2 lbs. of cod or haddock fillets, cut in large chunks

Directions

In a large sauce pan, melt the butter and saute the leeks, celery and garlic over medium low heat. Cook stirring occasionally until the veggies are limp but not brown, about 5 minutes.

Add wine and bring to a boil.

Add stock thyme, tarragon, fennel seed, salt and red pepper flakes.

Reduce heat to medium low and add the potatoes and cook stirring gently until the potatoes are fork tender between 25 and 30 minutes.

Warm the cream in the microwave for 2 minutes (30% power)

and bloom the saffron. (rub the saffron threads to break up and add to the warmed cream and let it rest)

Stir the cream into the broth and potato mixture.

Taste the broth and adjust for salt (you may need more the potatoes soak up a lot of the salt flavor and you want to adjust here before you add the fish)

Add the chunks of fish, turn heat to low. Cover and cook for 5-8 minutes until the fish is opaque. Try not to stir and break up the fish.

Serve immediately in soup bowls and sprinkle with parsley.

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Comments

softgrey 2 years ago said:
Sounds absolutely delish...

i don't know if i have ever seen good fish stock anywhere...

any suggestions?...
is there a brand or something?...

x-softie

chula_mia 1 year, 8 months ago said:
Hi! You can make your own with seafood leftovers like fish bones & heads, shrimp shells, etc. slow simmered in a veggie stock with a garni bouquet.

jimrug1 11 months, 3 weeks ago said:
This sounds wonderful. I love the saffron touch. I love chowders and this sounds especially tasty and comforting.... Thanks.... Jim

lunasea 10 months, 3 weeks ago said:
I love everything about your recipe, Tina...wow. I'll be making this very soon - all I need is the fish. Thanks so much, hon! :)

elgab89 10 months, 3 weeks ago said:
Add another cup of Sauvignon for me to toast for this delicious recipe!

elgab89 10 months, 2 weeks ago said:
************************************************
THIS RECIPE HAS WON THE THIRD PRIZE
FOR BEST SOUP RECIPE - DECEMBER 2008
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