1/6 Photos of Saffron Fish Chowder
This is one chowder that is SURE to please. My Newfoundland friends have told me it's the best chowder they've ever tasted!
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Units: US | Metric
- 1In a large saucepan, over a medium heat, melt the butter and quickly add the onion. Cook til transparent.
- 2Add 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.
- 3Measure 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.
- 4Add 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.
- 5At the end of your cooking time, stir in the saffron, more may be added for a richer flavor.
- 6NOTE: 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.
- 7Serve hot along with chunks of crusty bread and plenty of butter!
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Nutritional Facts for Saffron Fish Chowder
Serving Size: 1 (266 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 356.2
- Calories from Fat 219
- Total Fat 24.4 g
- Saturated Fat 14.4 g
- Cholesterol 133.6 mg
- Sodium 892.6 mg
- Total Carbohydrate 9.0 g
- Dietary Fiber 0.1 g
- Sugars 0.7 g
- Protein 25.1 g