Fulton Market Fish Chowder Recipe

Name: Fulton Market Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pure olive oil; 2 large onions, diced (about 1 1/2 cups); 2 leeks, white and light green part only, split, cleaned, and diced (about 2 1/2 cups); 5 stalks celery, diced (about 1 cup); 1/4 cup finely chopped garlic; 1 cup canned plum tomatoes, drained, seeded, and diced; 1 teaspoon saffron threads; 2 bay leaves; 1 tablespoon dried thyme; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1/2 cup dry white wine; 2 quarts Fish Stock (recipe follows); 2 Idaho potatoes (about 1 pound), peeled and diced; 1/2 to 3/4 pound mixed fish (any variety or mixture will do), cleaned, peeled, or boned, and; cut into small cubes; French baguette, sliced 1/4-inch thick (about 3 to 4 slices per person); 1/4 cup extra-virgin olive oil; 1 to 2 teaspoons cracked black peppercorns

Servings: persons

1/2 cup pure olive oil
2 large onions, diced (about 1 1/2 cups)
2 leeks, white and light green part only, split, cleaned, and diced (about 2 1/2 cups)
5 stalks celery, diced (about 1 cup)
1/4 cup finely chopped garlic
1 cup canned plum tomatoes, drained, seeded, and diced
1 teaspoon saffron threads
2 bay leaves
1 tablespoon dried thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup dry white wine
2 quarts Fish Stock (recipe follows)
2 Idaho potatoes (about 1 pound), peeled and diced
1/2 to 3/4 pound mixed fish (any variety or mixture will do), cleaned, peeled, or boned, and
cut into small cubes
French baguette, sliced 1/4-inch thick (about 3 to 4 slices per person)
1/4 cup extra-virgin olive oil
1 to 2 teaspoons cracked black peppercorns

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
Add the garlic, tomatoes, saffron, and seasonings.
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
Bring to a boil, then reduce to a simmer and cook 45 minutes.
5
At the end of 45 minutes, add the potatoes and cook 20 minutes longer, or until the potatoes are tender.
6
Preheat the oven to 300 degrees.
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
After the potatoes have simmered 20 minutes, add the fish.
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
Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1/2 cup pure olive oil, 2 large onions, diced (about 1 1/2 cups), 2 leeks, white and light green part only, split, cleaned, and diced (about 2 1/2 cups), 5 stalks celery, diced (about 1 cup), and more.

Yes, Fulton Market 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.

Fulton Market Fish Chowder

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