Fulton Market Fish Chowder
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 416
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 13
- Cholesterol
- 24
- Sodium
- 689
Ingredients
1/2 cup pure olive oil
2 large onions, diced (about 1 1/2 cups)
2 leeks, white and light green parts 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
3 quarts water
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 (Snapper fillet, small shrimp, fresh cod)
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
Directions
- 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 the water. 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.
- Meanwhile, preheat the oven to 300 degrees F. While the broth is simmering, make the Peppery Croutons: Brush one side of each French bread slice with 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 Peppery Croutons.