Recipe courtesy of Michael Lomonaco

Fulton Market Fish Chowder

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  • Total: 1 hr 40 min
  • Prep: 10 min
  • Cook: 1 hr 30 min
  • Yield: 4 to 6 servings
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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


  1. 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. 
  2. Preheat the oven to 300 degrees. 
  3. 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.