Fulton market fish chowder
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pure olive oil |
| 2 | larges | Onions, diced (about 1 1/2 cups) |
| 2 | Leeks, white and light green parts only, split, cleaned, and diced (about 2 1/2 cup | |
| 5 | Stalks celery, diced (about 1 cup) | |
| ¼ | cup | Finely chopped garlic |
| 1 | cup | Canned plum tomatoes, drained, seeded; and diced |
| 1 | teaspoon | Saffron threads |
| 2 | Bay leaves | |
| 1 | tablespoon | Dried thyme |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Freshly ground black pepper |
| ½ | cup | Dry white wine |
| 3 | quarts | Water |
| 2 | Idaho potatoes (about 1 pound); peeled/diced | |
| ½ | To 3/4 pound mixed fish (any variety or mixture will do) cleaned, peeled or boned, and cut small cubes (Snapper fillet, small shrimp, etc) | |
| French baguette, sliced 1/4-inch thick (about 3 to 4 slices per person) | ||
| ¼ | cup | Extra-virgin olive oil |
| 1 | To 2 teaspoo cracked black peppercorns | |
Directions
PEPPERY CROUTONS
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 s immering, 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 l eaves, taste for seasoning, and serve immediately, garnished with Peppery Croutons.
Yield: 4 to 6 serving
Recipe By : COOKING LIVE SHOW #CL8755 Posted to MC-Recipe Digest V1 #298 Date: Tue, 12 Nov 1996 15:22:06 -0500 From: "Angele and Jon Freeman" <jfreeman@...>