ERIC'S VIKING CHOWDER
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
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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