Nova Scotia Seafood Chowder

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.