Fulton Market Fish Chowder

1. 1

   Heat the olive oil in a large, heavy-bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes.

2. 2

   Add the garlic, tomatoes, saffron, and seasonings.

3. 3

   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 fish stock.

4. 4

   Bring to a boil, then reduce to a simmer and cook 45 minutes.

5. 5

   At the end of 45 minutes, add the potatoes and cook 20 minutes longer, or until the potatoes are tender.

6. 6

   Preheat the oven to 300 degrees.

7. 7

   While the broth is simmering, make the peppery croutons: Brush one side of each French bread slice with the olive oil, sprinkle with cracked pepper, and toast in the oven until crisp (about 12 minutes).

8. 8

   After the potatoes have simmered 20 minutes, add the fish.

9. 9

   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.

10. 10

    Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.

* Per serving · 4 servings · Values may vary.