Prep 10 mins
Cook 40 mins
This is one chowder that is SURE to please. My Newfoundland friends have told me it's the best chowder they've ever tasted!
- 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
- In a large saucepan, over a medium heat, melt the butter and quickly add the onion. Cook til transparent.
- 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.
- 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.
- 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.
- At the end of your cooking time, stir in the saffron, more may be added for a richer flavor.
- 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.
- Serve hot along with chunks of crusty bread and plenty of butter!
This was quite rich, and very tasty. Thank you for posting it! My husband loved it, and I will put it in one of my cookbooks. This was SO good for lunch a few days later, the flavors mingled and will make this again for sure! I did make some changes. The cooking time was off for us. I knew we would not like the small fish pieces cooked for 40 minutes, so I added them in the last 10 minutes of cooking. However, in the beginning, I did put a few fragments of fish from the cutting board to enhance the flavor. The salmon cooked much faster than the white fish, and I needed to fish (pardon the pun) it out after 5 minutes. I put the Saffron in at the beginning to make sure its flavor came through. Made for Spring 2007 PAC.