Saffron Fish Chowder

Name: Saffron Fish Chowder
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 1
Cuisine: Global
Ingredients: 2 teaspoons butter; 113 grams haddock, cut up in spoon sized chunks; 710 milliliters half-and-half cream; 59 milliliters onion , chopped fine; 0 teaspoons pepper; 2 teaspoons saffron , Spanish; 113 grams salmon , cut up, in spoon sized chunks; 1 teaspoons salt; 473 milliliters water; 113 grams pollock, cut up in spoon sized chunks

You can never have too many main course recipes, so give Saffron Fish Chowder a try. Watching your figure? This gluten free, primal, and pescatarian recipe has 1278 calories, 63g of protein, and 99g of fat per serving. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 1. From preparation to the plate, this recipe takes approximately 50 minutes. Head to the store and pick up water, pollock, salt, and a few other things to make it today. To use up the half & half cream you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert.

Instructions

In a large saucepan, over a medium heat, melt the butter and quickly add the onion. Cook til transparent.

Ingredients you will need

Butter

Onion

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Stock

Water

Fish

Equipment you will use

Pot

Add the Half & Half, stirring it in gently so you don't break up the fish to much.

Ingredients you will need

Half And Half

Fish

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.

Ingredients you will need

Salt And Pepper

Fish Stock

Chowder

Saffron

All Purpose Flour

Water

Serve hot along with chunks of crusty bread and plenty of butter!

Ingredients you will need

Crusty Bread

Butter

Equipment

Sauce Pan

Pot

Ingredients

Servings:

2teaspoons

butter 113grams

haddock, cut up in spoon sized chunks 710milliliters

half-and-half cream 59milliliters

onion , chopped fine 0teaspoons

pepper 2teaspoons

saffron , Spanish 113grams

salmon , cut up, in spoon sized chunks 1teaspoons

salt 473milliliters

water 113grams

pollock, cut up in spoon sized chunks

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.