Chaudiere De Poisson French Fish Chowder Recipes

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FRENCH FISH CHOWDER

Provided by Pierre Franey

Categories     dinner, pastas, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19



French Fish Chowder image

Steps:

  • Cut the fish into 1-inch cubes.
  • Heat the oil in a large saucepan or kettle, and add the onions, celery, garlic and peppers. Cook, stirring, over medium heat, about 5 minutes. Add turmeric, saffron, wine, tomatoes, bay leaf, thyme, pepper flakes, fish broth or water, salt and pepper. Bring to a boil and simmer for 5 minutes.
  • Add the orzo, stir well and simmer for 7 to 8 minutes or until the orzo is tender.
  • Add the fish, stir, bring to a boil and simmer for 3 minutes. Remove the bay leaf, sprinkle with basil and serve with the garlic croutons.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1193 milligrams, Sugar 8 grams, TransFat 0 grams

3/4 pound skinless, boneless codfish
3/4 pound skinless, boneless halibut or red snapper
3 tablespoons olive oil
1/2 cup finely chopped onions
1 cup finely chopped celery
1 tablespoon finely chopped garlic
1 cup diced red or green pepper
2 teaspoons turmeric
1/4 teaspoon saffron stems (optional)
1 cup dry white wine
3 cups canned crushed tomatoes
1 bay leaf
2 sprigs fresh thyme or 1 teaspoon dried
1/4 teaspoon dried red pepper flakes
4 cups fish broth or water
Salt and freshly ground pepper
1/2 cup orzo
1/4 cup chopped fresh basil or Italian parsley
Garlic croutons (see recipe)

CHAUDIERE DE POISSON (FRENCH FISH CHOWDER)

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, soups and stews, appetizer

Time 45m

Yield Six to eight servings

Number Of Ingredients 23



Chaudiere De Poisson (French Fish Chowder) image

Steps:

  • In a kettle or deep saucepan, combine the fish bones, wine, water, coarsely chopped onions, bay leaf, split cloves of garlic, thyme sprigs, parsley sprigs, celery, salt and peppercorns. Simmer, uncovered, about 20 minutes. Strain, discarding the solids.
  • Meanwhile, prepare the potatoes and let them stand in cold water.
  • Heat the butter in a saucepan and add the minced garlic, finely chopped onions, green pepper and leeks. Cook, stirring, about 5 to 10 minutes until the mixture is wilted.
  • Sprinkle with flour and stir to distribute it evenly. Drain the potatoes and add them to the saucepan. Add six cups of the fish broth made in the first step. Let simmer 10 minutes or until the potatoes are tender.
  • Meanwhile, prepare the fish. If flounder or sole is used, you will note that there is a line of tiny fish bones running down the center of each fillet. Run a knife on each side of this line and discard it. Cut the fish fillets into one-and-one-half-inch cubes. Add the cubed fish to the chowder. Simmer about five to 10 minutes. Add the heavy cream, salt, pepper and Ricard or Pernod. Serve piping hot sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 932, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 36 grams, Fiber 5 grams, Protein 110 grams, SaturatedFat 8 grams, Sodium 2072 milligrams, Sugar 6 grams, TransFat 0 grams

5 pounds fish bones with head and gill removed
2 cups dry white wine
6 cups water
2 cups coarsely chopped onions
1 bay leaf
2 cloves garlic, unpeeled but split in half
2 sprigs fresh thyme or 1/2 teaspoon dried
3 sprigs fresh parsley
2 ribs celery, broken in half
Salt to taste, if desired
15 peppercorns
1 1/4 pounds potatoes, peeled and cut into 1/4-inch dice, about 2 1/2 cups
4 tablespoons butter
1 clove garlic, finely minced
2 cups finely chopped onions
1/2 cup finely chopped green pepper
3/4 cup finely chopped leeks
1/2 cup flour
2 pounds white, nonoily fillets of fish such as flounder, sole or cod, or a combination of such fish
1/2 cup heavy cream
Freshly ground pepper to taste
3 tablespoons Ricard or Pernod, optional
Finely chopped parsley for garnish

CHUNKY FISH CHOWDER

You can use any firm white fish you have available in this healthy chowder, which is packed full of omega-3 fatty acids

Provided by Lesley Waters

Categories     Lunch, Soup, Supper

Time 40m

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 11



Chunky fish chowder image

Steps:

  • Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
  • Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.

Nutrition Facts : Calories 425 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.82 milligram of sodium

2 tsp olive oil
2 leeks , finely sliced
550g potato , cut into small cubes
1l fish stock
1 lemon , zest only
300ml whole milk
330g can sweetcorn , rinsed and drained
250g skinless, boneless salmon , cut into chunks
250g skinless, boneless white fish , cut into chunks
handful chives , snipped with scissors
2 tbsp double cream (optional)

SEAFOOD CHOWDER

This chowder of root-cellar vegetables, clams and fish is one of the easiest and best things to cook for a weekend dinner with family and friends. Use a mixture of butter and the powdered dried seaweed called dulse as the flavored fat in which you sauté the vegetables before deglazing them, and each individual flavor in the resulting stew will pop - from carrot to leek, parsnip to potato, bacon to clam to scallop to fish. The seaweed is a powerful flavor enhancer. You can omit it if you want, but really, you shouldn't.

Provided by Sam Sifton

Categories     soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16



Seafood Chowder image

Steps:

  • Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. You should have 5 or 6 cups. Remove clams from shells, and set aside as well.
  • Rinse out the pot, and return it to the stove. Add 1 tablespoon of the butter, and turn heat to medium-low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
  • Add the dulse and the leeks to the fat, and cook, stirring frequently, until the leeks are soft but not brown, about 10 minutes. Add the remaining 1 tablespoon butter, then stir in the carrots, parsnips, potatoes and wine, and continue cooking until wine has evaporated and the vegetables have just started to soften, approximately 5 to 7 minutes. Add enough clam broth to just cover them, approximately 4 to 5 cups, reserving the rest for another use. Add the thyme and the bay leaves.
  • Partly cover the pot, and simmer gently until vegetables are tender, approximately 10 to 15 minutes.
  • Meanwhile, chop the clams into bits about the size of the bacon dice. When the vegetables are tender, add the cream, and stir in the chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer. (Do not let chowder come to a full boil.) Remove the thyme and the bay leaves, and discard.
  • If serving right away, slip the fish fingers into the chowder, place the scallops on the surface and allow them all to cook into translucence in the heat, approximately 5-7 minutes. But chowder improves mightily if it sits overnight to cure. If you have the time, don't add the fish and scallops right away, but allow the chowder to chill in the refrigerator overnight, then reheat it to a bare simmer before adding and cooking them through. Season to taste with salt and pepper, and serve, garnished with the chopped parsley.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 32 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 656 milligrams, Sugar 6 grams, TransFat 0 grams

36 medium-size quahog clams, usually rated "top neck" or "cherrystone," scrubbed under cold water to remove sand and grit
2 tablespoons unsalted butter
1/4 pound thick-cut bacon, diced
2 tablespoons dulse flakes
2 leeks, tops removed, halved and cleaned, then sliced into half-moons
2 carrots, peeled and halved, then sliced into half-moons
2 parsnips, peeled and halved, then sliced into half-moons
2 medium-size all-purpose potatoes, like Yukon Gold, cubed
1 cup dry white wine
3 sprigs thyme
2 bay leaves
2 cups heavy cream
Freshly ground black pepper to taste
1 pound firm white fish fillets, like cod, tautog or sea bass, cut into fingers
1/2 pound sea scallops, sliced into coins if very large
1/4 cup chopped parsley

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