Ingredients

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.

Reviews & Comments 7

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  • NPMarie 3 years ago
    Oh wow! This sounds amazing!!!!!!!!!!!
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    " It was excellent "
    elgab89 ate it and said...
    ************************************************
    THIS RECIPE HAS WON THE THIRD PRIZE
    FOR BEST SOUP RECIPE - DECEMBER 2008
    *************************************************
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Add another cup of Sauvignon for me to toast for this delicious recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and 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! :)
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    " It was excellent "
    jimrug1 ate it and said...
    This sounds wonderful. I love the saffron touch. I love chowders and this sounds especially tasty and comforting.... Thanks.... Jim
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  • chula_mia 6 years ago
    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.
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  • softgrey 7 years ago
    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
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