Chaudiere De Poisson (French Fish Chowder) Recipe

Name: Chaudiere De Poisson (French Fish Chowder)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Simmer, uncovered, about 20 minutes.
3
Strain, discarding the solids.
4
Meanwhile, prepare the potatoes and let them stand in cold water.
5
Heat the butter in a saucepan and add the minced garlic, finely chopped onions, green pepper and leeks.
6
Cook, stirring, about 5 to 10 minutes until the mixture is wilted.
7
Sprinkle with flour and stir to distribute it evenly.
8
Drain the potatoes and add them to the saucepan.
9
Add six cups of the fish broth made in the first step.
10
Let simmer 10 minutes or until the potatoes are tender.
11
Meanwhile, prepare the fish.
12
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.
13
Run a knife on each side of this line and discard it.
14
Cut the fish fillets into one-and-one-half-inch cubes.
15
Add the cubed fish to the chowder.
16
Simmer about five to 10 minutes.
17
Add the heavy cream, salt, pepper and Ricard or Pernod.
18
Serve piping hot sprinkled with chopped parsley.

2608

kcal

Calories

249

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 5 pounds fish bones with head and gill removed, 2 cups dry white wine, 6 cups water, 2 cups coarsely chopped onions, and more.

Yes, Chaudiere De Poisson (French Fish Chowder) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chaudiere De Poisson (French Fish Chowder)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions