NORDIC SALMON CHOWDER WITH SAFFRON

Nordic Salmon Chowder With Saffron image

From Scandinavianfood.about.com. According to the recipe description, use powdered saffron or crumble dried saffron threads between your fingers or in a mortar and pestle before adding to the soup.

Provided by Dr. Jenny

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 garlic cloves
1 leek
1 tablespoon canola oil
1 pinch salt
1 1/2 tablespoons Old Bay Seasoning
2 cups water
1 1/4 cups low-fat whipping cream
1/2 cup sour cream
1 cup white wine
1/2 teaspoon saffron thread, crumbled (or 1 packet powdered saffron)
1 teaspoon dried thyme
1 teaspoon dried basil
1 lb mixed seafood (scallops, shrimp, langoustines, calamari)
1 lb salmon fillet, chopped into a 2-inch dice

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.

Nutrition Facts : Calories 197.7, Fat 9.5, SaturatedFat 3, Cholesterol 44.8, Sodium 105.8, Carbohydrate 4.2, Fiber 0.4, Sugar 1.6, Protein 16.3

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