Nordic Salmon Chowder With Saffron Food

SEAFOOD CHOWDER

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

SALMON CHOWDER

Steps:

• Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
• Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

SEATTLE SALMON CHOWDER

Steps:

• Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook carrots, onion, pepper, and celery in hot oil about 10 minutes or until the vegetables are tender.
• To poach salmon, bring water to a boil in a large skillet. Add salmon. Return to boil, reduce heat. Simmer, covered, for 6 to 8 minutes or until salmon flakes easily with a fork. Remove salmon from skillet, discarding liquid. Flake salmon into 1/2-inch pieces; set aside.
• Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
• Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.

SALMON CHOWDER

Steps:

• Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
• Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.

SAFFRON FISH CHOWDER

Steps:

• 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!

NORDIC SALMON CHOWDER WITH SAFFRON

Steps:

• Very finely dice the garlic and both the white and the green parts of the leek, then sauté over medium heat in the bottom of a soup pot with a pinch of salt until the leeks begin to soften, about 10 minutes. Sprinkle with Old Bay Seafood Seasoning.
• Stir in the water, the light whipping cream, the sour cream, the white wine, the saffron, the thyme, and the basil. Bring to a low boil, then add the mixed shellfish. Reduce heat to a steady simmer and cook, uncovered, for 10 minutes.
• Add the salmon and cook for an additional 10 minutes.
• Serve warm, with homemade rye rolls and a salad.

SALMON CHOWDER

Steps:

• In a Dutch oven, combine the potatoes, onion and broth. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Add salmon and bacon; cook over medium heat until fish flakes easily with a fork. , Reduce heat; stir in the milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired.

SALMON CHOWDER

Steps:

• Melt butter in a large pot over medium heat.
• Saute onion, celery, and garlic powder until onions are tender.
• Stir in potatoes, carrots, broth, salt, pepper, and dill.
• Bring to a boil and reduce heat.
• Cover and simmer 20 minutes.
• Stir in salmon, evaporated milk, corn, and cheese.
• Cook on low heat until heated through and cheese melts.

ALASKAN SALMON CHOWDER

Steps:

• In a large saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add the potatoes, carrots, seasoned salt if desired, dill and remaining broth. , Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add the corn, milk and salmon; heat through.

NORTHWEST SALMON CHOWDER

Steps:

• In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

SALMON CHOWDER

Steps:

• Melt the butter in a soup pot. Add the fennel, onion and leek and cook until softened, about 6 minutes.
• Stir in the flour. Reduce the heat and cook for about 3 minutes.
• Add the stock and potatoes. Season to taste with salt and pepper.
• Bring to a boil, reduce heat and cover simmering gently for about 20 minutes or until potatoes are tender
• Add cubed salmon fillet and simmer gently for 3-5 minutes until salmon is just cooked.
• Stir the milk, cream and chopped dill into the contents in the pan.
• Cook until just warmed through, stirring occasionally, but do not allow to boil.
• Adjust seasoning to taste and ladle into warmed soup bowls to serve.
• Cook's Note: I usually purchase one of those plastic clamshell containers of dill in the grocery store and use the entire thing.
• Also, this soup is fantastic the next day too if you don't eat it all the day you prepare -- though I can't imagine too many leftovers!