Chowder With Saffron Normandy Style
From notyourmomma 17 years ago
- 40 minutes to make
- Serves 12
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. Read more Dessert would be a delicious apple tart with a lemony crust. glazed with Calvados. See less
Ingredients
- 2 tablespoons of unsalted butter shopping list
- 2 medium celery ribs with the leaves, chopped shopping list
- 2 cloves of garlic chopped shopping list
- 2 fat leeks, sliced in half moons, white and pale green part only shopping list
- 1/2 cup of a decent white wine (Sauvignon Blanc) shopping list
- 2 cups of bottled clam juice and 1 cup of water or if you are fortunate shopping list
- 3 cups of good fish stock shopping list
- 1/4 teaspoon of tarragon leaves shopping list
- 1/4 teaspoon of crumbled thyme leaves shopping list
- 1/2 teaspoon of fennel seed (toasted in a dry pan for 20 seconds) shopping list
- 3 generous pinches of sea salt shopping list
- 1/2 teaspoon of crushed red pepper flakes shopping list
- 1 lb. of tiny red potatoes, or fingerlings, scrubbed and cut in chunks shopping list
- 1/2 to 3/4 cup of heavy cream shopping list
- 2 pinches of crumbled saffron shopping list
- Chopped fresh parsley for garnish shopping list
- 1 1/2 lbs. of cod or haddock fillets, cut in large chunks shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
Add another cup of Sauvignon for me to toast for this delicious recipe!
elgab89
in Toronto loved it
-
************************************************
THIS RECIPE HAS WON THE THIRD PRIZE
FOR BEST SOUP RECIPE - DECEMBER 2008
************************************************* elgab89
in Toronto loved it
-
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! :)
lunasea
in Orlando loved it
Reviews & Comments 7
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "