Saffron Fish Chowder

Recipe by sharflan
READY IN: 50mins


  • 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
  • 14
    cup onion, chopped fine
  • 2
    cups water
  • 1 14
    teaspoons salt
  • 18
    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!