Erics Viking Chowder Food

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ERIC'S VIKING CHOWDER



Eric's Viking Chowder image

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

Provided by kitty.rock

Categories     Scandinavian

Time 45m

Yield 5-6 main dish servings, 5-6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 546.3, Fat 21.5, SaturatedFat 9.9, Cholesterol 142.6, Sodium 622.4, Carbohydrate 40.8, Fiber 4.2, Sugar 2.3, Protein 46

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