Halibut and Saffron Sweet Potato Chowder January 20, 2011 by Webmaster Recipe: Halibut and Saffron Sweet Potato Chowder Summary: This recipe from Sunset Magazine is a great winter meal to pair with Garnacha. Ingredients Olive Oil 2 Andouille Sausages (sliced) 1 Onion (chopped) Saffron Threads (1/4 teaspoon) Chicken Broth (3 cups) Sweet potato (peeled and cut into chunks) Cream (1/4 cup) Halibut (2 lbs cut into chunks) Chives (garnish) Instructions Sauté sliced Andouille sausages until browned and then add the onion. Add the saffron, broth and sweet potato. Bring to a boil, then reduce heat and simmer until potato is tender. Stir in whipping cream and salt and pepper to taste. Lay chunks of halibut on top. Cover and cook until halibut is done (about 10 minutes) Ladle into bowls and garnish with criss crossed chives or even some additional saffron threads. Number of servings (yield): 4 Liz's Kitchen thrives on community: share this article with your friends!
