Fulton Market Fish Chowder

Total Time:
1 hr 40 min
10 min
1 hr 30 min

4 to 6 servings

  • 1/2 cup pure olive oil
  • 2 large onions, diced (about 1 1/2 cups)
  • 2 leeks, white and light green part only, split, cleaned, and diced (about 2 1/2 cups)
  • 5 stalks celery, diced (about 1 cup)
  • 1/4 cup finely chopped garlic
  • 1 cup canned plum tomatoes, drained, seeded, and diced
  • 1 teaspoon saffron threads
  • 2 bay leaves
  • 1 tablespoon dried thyme
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine
  • 2 quarts Fish Stock (recipe follows)
  • 2 Idaho potatoes (about 1 pound), peeled and diced
  • 1/2 to 3/4 pound mixed fish (any variety or mixture will do), cleaned, peeled, or boned, and
  • cut into small cubes
  • For the peppery croutons:
  • French baguette, sliced 1/4-inch thick (about 3 to 4 slices per person)
  • 1/4 cup extra-virgin olive oil
  • 1 to 2 teaspoons cracked black peppercorns
  • Heat the olive oil in a large, heavy-bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes. Add the garlic, tomatoes, saffron, and seasonings. Stir about 2 minutes, then add the white wine and cook 4 to 5 minutes, or until almost all the liquid has evaporated, before adding fish stock. Bring to a boil, then reduce to a simmer and cook 45 minutes. At the end of 45 minutes, add the potatoes and cook 20 minutes longer, or until the potatoes are tender.

  • Preheat the oven to 300 degrees.

  • While the broth is simmering, make the peppery croutons: Brush one side of each French bread slice with the olive oil, sprinkle with cracked pepper, and toast in the oven until crisp (about 12 minutes).

  • After the potatoes have simmered 20 minutes, add the fish. Reheat to just below a boil and cook at a strong simmer 3 to 5 minutes, until the fish is cooked but not yet flaking apart. Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.

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