Eric's Viking Chowder

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 5-6

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Stir in diced potatoes and onion, reduce heat to medium, and cook until potatoes are tender, about 25 minutes.
  • Remove any skin from the salmon, then finely slice flesh into thin strips along the diagonal of the fillet.
  • Stir the salmon, mixed shellfish, whipping cream, and saffron into the soup.
  • Heat until fish is fully cooked and soup is warmed through, about 10 minutes.
  • Garnish with dried or fresh dill, if desired, and serve.
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