Saffron Fish Chowder
Elevate your weeknight dinner routine with this luxurious Saffron Fish Chowder, a vibrant and flavorful dish that combines the delicate richness of saffron with tender pieces of cod or haddock. This creamy chowder is brimming with hearty chunks of golden potatoes, carrots, and aromatic seasonings, enhanced by a splash of dry white wine and the depth of fish stock. The saffron threads infuse a subtle floral essence and a golden hue that make this dish truly special. Perfectly balanced with a touch of heavy cream, this one-pot wonder is ready in under an hour, making it ideal for a cozy yet sophisticated meal. Serve it with a sprinkle of fresh parsley and crusty bread for dipping to complete this comforting, restaurant-worthy seafood experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 medium golden potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1 cup dry white wine
- 4 cups fish stock
- 1 cup heavy cream
- 0.25 teaspoons saffron threads
- 1 pound cod or haddock fillets, cut into 1-inch pieces
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
Instructions
In a large pot, heat the olive oil and butter over medium heat until melted and sizzling.
Add the diced onion and celery to the pot and cook, stirring occasionally, for 5-6 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes and carrots to the pot, stirring well to combine.
Pour in the dry white wine and cook for 2-3 minutes, allowing the alcohol to evaporate slightly.
Add the fish stock, saffron threads, and bay leaf to the pot. Stir well and bring to a gentle boil.
Reduce the heat to simmer, cover the pot, and cook for 15-20 minutes until the vegetables are tender.
Remove the bay leaf, then stir in the heavy cream. Season the chowder with salt and freshly ground black pepper.
Gently add the fish pieces to the pot, ensuring they are submerged in the broth. Simmer for 5-7 minutes until the fish is opaque and cooked through.
Taste the chowder and adjust the seasoning as needed.
Ladle the Saffron Fish Chowder into bowls and garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 1240 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
