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
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
NOVA SCOTIA FISH CHOWDER
This is my version of the fish chowder from the Company's Coming cookbooks. It is the authentic "Atlantic provinces" style. Serve with Recipe #213970 or your own.
Provided by Bobbiann
Categories Chowders
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, melt butter. Add onion and sauté until soft.
- Add next 5 ingredients; cover. Cook until potatoes are tender-crisp. Do not overcook. Remove bay leaf.
- Add fish; cook for about 5 minutes until fish flakes when tested with a fork.
- Stir in cream; heat slowly, stirring often, until steaming hot.
Nutrition Facts : Calories 681.3, Fat 46.8, SaturatedFat 28.6, Cholesterol 272.1, Sodium 639.5, Carbohydrate 18.9, Fiber 2.2, Sugar 2.4, Protein 46.4
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
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
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