Saffron seafood chowder

Serves 4 to 6
- 1 large onion, diced
- 4 stalks celery, diced
- 3 bay leaves
- 1 teaspoon thyme
- ¼ cup unsalted butter
- 1 pound Boston Bluefish fillets
- 12 jumbo shrimps
- 4 ounces salmon
- 8 ounces scallops
- 2 pinches saffron
- 2 quarts water
- Salt and pepper to taste

In a skillet sauté the onion, celery and spices in the butter until the vegetables are soft.
Add the seafood, saffron and water. Let simmer for 45 minutes and season to taste.

Add 2 to 3 cups of heavy cream after the chowder has simmered 45 minutes.
Don't boil it again.

BON APPETIT