Saffron Fish Chowder
I have always found chowder super satisfying. So much so that I used to buy this soup weekly from my lovely friend Diana, who offered it on the menu of her community food co-op. It is so generous, nourishing and creamy, and the vibrant saffron does a little more than just make this soup pop. A key component in this spice – crocin – may help treat symptoms associated with digestive disorders, including inflammation. I’ve added sweet potato too, because it’s delicious and a good source of resistant starch.
Ingredients 17
500 ml fish bone broth
1 parsnip, medium, peeled, diced
Pinch saffron threads
1⁄2 tsp sweet paprika
2 tbsp ghee
1 leek, white part only, sliced into 1 cm (1⁄2 in) rounds
3 stalks celery, diced
1 onion, medium, diced
2 garlic cloves, finely chopped
300 g sweet potato, diced
200 ml coconut cream
350 ‒ 400 g barramundi fillet, skinless, cut into bite-sized chunks
200 g salmon fillet, skinless, cut into bite-sized chunks
1 red capsicum (bell pepper), diced
1 handful flat-leaf parsley leaves (italian flat-leaf parsley), large, coarsely chopped
sea salt and freshly ground black pepper, to taste
lemon wedges, to serve, optional
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Method 4
Pour the into a small saucepan. Add the , and and bring to the boil. Simmer for 10 minutes, or until tender. Using a hand-held or electric blender, blend until smooth. Set aside.
Heat the in a medium saucepan over a low–medium heat. Cook the , , and for about 3 minutes until softened. Add the and stir to combine. Gradually pour in the saffron fish broth and simmer for 10 minutes, or until the sweet potato is tender when pierced with a fork.
Add the , , and and stir to combine. Simmer for 5–7 minutes, without stirring, until the fish is just cooked and flakes easily. Add the and gently stir to combine.
Season with salt and pepper to taste. Serve with lemon wedges, if desired.
The Beauty Chef's tips
As this soup is quite thick, you need to watch it attentively to ensure it doesn’t burn on the bottom. Just make sure to stir it gently so as to not break up the pieces of fish.
Low-FODMAP Option: Use the green part of the leek instead of the white, reduce the celery to 1 stalk and swap the onion for the green part of 3 spring onions (scallions). Omit the garlic.
