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. CARLA’S TIP 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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pour the broth into a small saucepan. Add the parsnip, saffron threads and paprika and bring to the boil. Simmer for 10 minutes, or until tender. Using a hand-held or electric blender, blend until smooth. Set aside.

Step 2

Heat the ghee in a medium saucepan over a low–medium heat. Cook the leek, celery, onion and garlic for about 3 minutes until softened. Add the sweet potato 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.

Step 3

Add the coconut cream, barramundi, salmon and capsicum and stir to combine. Simmer for 5–7 minutes, without stirring, until the fish is just cooked and flakes easily. Add the parsley and gently stir to combine. Season with salt and pepper to taste. Serve with lemon wedges, if desired.