Halibut And Sweet Potato Chowder
- 2 andouille sausages about 6 to 8 ounces total, sliced 3/4 inch thick
- 1 tablespoon olive oil
- 1 onion, peeled and chopped
- 1/2 teaspoon saffron threads, dark red. not yellow or orange
- 8 cups reduced salt chicken broth
- 1 sweet potatoe, peeled and cut into 1/2 inch chunks
- 1/3 cup whipping cream (optional)
- salt and pepper to taste
- 2 pounds boned, skinned halibut, patted dry and cut into 1 inch chunks
- green onions for garnish
- Pour 1 tablespoon olive oil into a 4 to 6 quart pan oven over medium high heat: add the andouille sausage and stir often until beginning to brown. Add the onion. and stir often until limp. Add the 1/4 teaspoon saffron threads. Add 8 cups of reduced sodium chicken broth and the sweet potatoe. Bring to a boil, then reduce heat and simmer until sweet potato is barely tender when pierced, about 5 minutes. Stir in 1/4 cup whipping cream. Salt and pepper to taste.
- Meanwhile, rinse 2 pounds boned halibut and pat dry:cut into 1 inch chunks. Lay chunks on top of soup. Cover and cook until halibut is opague but still moist looking in the center (cut a piece to check). about 10 minutes. Gently stir soup. Ladel into bowls and garnish with thinly sliced green onions.
total, olive oil, onion, saffron threads, chicken broth, sweet potatoe, whipping cream, salt, green onions
Taken from www.epicurious.com/recipes/member/views/halibut-and-sweet-potato-chowder-1277530 (may not work)