Nova Scotia Seafood Chowder

By matt , 5 November 2023
Date Posted
Ingredients
  • 2 medium wed potatoes
  • 3 cups (750ml) of fish stock
  • pinch of saffron threads
  • 2 tablespoons of olive oil
  • 2 medium onions, finely chopped
  • 1 fennel bulb, trimmed and diced
  • 1 can (8 oz/284ml) diced tomatoes
  • 3 garlic cloves, minced
  • 2 bay leaves
  • Zest of 1 orange
  • 2 tablespoons (30ml) chopped fresh thyme
  • 1 teaspoon of salt
  • 1 pound (500ml) mixed skinless fish fillets such as haddock and salmon
  • 8 ounces (250g) raw shrimp, peeled and deveined
  • 1/4 cup (60ml) of heavy (35%) cream
  • salt and pepper
Body
  1. Dice potatoes, place in a bowl and cover with stock to keep them from turning brown. Soak saffron in 2 tablespoons (30ml) hot water
  2. Heat olive oil in a 3-quart (3L) pot over medium heat. Add onions and fennel; cook until soft, about 5 minutes, stirring occasionaly. Stir in the potatoes and stock, saffron liquid, tomatoes, garlic, bay leaves, orange zest, thyme and salt. Bring to a simmer. Cook for 10 to 12 minutes or until potatoes are tender
  3. Meanwhile, chop fish into 1-inch (2.5 cm) pieces. (at this point, you can hold the mixture until just before serving.)
  4. Add fish. Reduce heat to medium-low and simmer for 1 to 2 minutes. add shrimp and simmer for 2 more minutes.
  5. Pour in cream, season with salt and pepper. Stir gently to distribute the embellishments. Taste and adjust seasoning and serve at once.
Category
Soups
Original Source
Brown Eggs and Jam Jars
Status
Cooked