Eric's Viking Chowder

Saffron is the secret ingredient which takes this seafood stew to the next level. Posted for ZWT 6 - Scandanavia.

• Ready In: 45 mins
• Serves: 5-6
• Yields: 5-6 main dish servings

Ingredients

• 2  tablespoons butter
• 1⁄4 cup flour
• 3  cups  fish stock, clam juice or 3  cups vegetable broth
• 4  medium-large potatoes, peeled and roughly diced
• 1  medium onion, peeled and finely diced
• 1 1⁄2 lbs salmon fillets
• 1  lb  mixed shellfish and mussels
• 1⁄2 cup  whipping cream
• 1⁄8 teaspoon powdered saffron (about 1 large pinch)

• GARNISH

•  dried dill (optional) or  fresh dill (to garnish) (optional)

Directions

1. Over medium-high heat in a large saucepan, stir the butter and flour together to make a light golden roux. Immediately whisk in fish stock, stirring until any lumps dissolve.
2. Stir in diced potatoes and onion, reduce heat to medium, and cook until potatoes are tender, about 25 minutes.
3. Remove any skin from the salmon, then finely slice flesh into thin strips along the diagonal of the fillet.
4. Stir the salmon, mixed shellfish, whipping cream, and saffron into the soup.
5. Heat until fish is fully cooked and soup is warmed through, about 10 minutes.
6. Garnish with dried or fresh dill, if desired, and serve.