Eric's Viking Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons butter
• 1/4 cup flour
• 3 cups fish stock, clam juice or 3 cups vegetable broth
• 4 medium-large potatoes, peeled and roughly diced
• 1 medium onion, peeled and finely diced
• 1 1/2 lbs salmon fillets
• 1 lb mixed shellfish and mussels
• 1/2 cup whipping cream
• 1/8 teaspoon powdered saffron (about 1 large pinch)
• dried dill (optional) or fresh dill (to garnish) (optional)

Recipe

• 1 over medium-high heat in a large saucepan, stir the butter and flour together to make a light golden roux. immediately whisk in fish stock, stirring until any lumps dissolve.
• 2 stir in diced potatoes and onion, reduce heat to medium, and cook until potatoes are tender, about 25 minutes.
• 3 remove any skin from the salmon, then finely slice flesh into thin strips along the diagonal of the fillet.
• 4 stir the salmon, mixed shellfish, whipping cream, and saffron into the soup.
• 5 heat until fish is fully cooked and soup is warmed through, about 10 minutes.
• 6 garnish with dried or fresh dill, if desired, and serve.