Grouper Chowder Recipe

Name: Grouper Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large baguette, thinly sliced; 1/4 cup plus 2 tablespoons olive oil; 10 garlic cloves, 9 thinly sliced and 1 halved; 2 large onions, thinly sliced; 1 large pinch of saffron threads; 1 1/2 teaspoons ground cumin; 1 teaspoon sweet paprika; 1/4 teaspoon cinnamon; 1/4 teaspoon cayenne pepper; 1 tablespoon honey; 2 tablespoons tomato paste; 4 cups bottled clam juice; 2 cups dry white wine; 3 cups water; 3 pounds Yellow Finn or white new potatoes, peeled and cut into 3/4-inch chunks; Salt and freshly ground black pepper; 4 pounds skinless grouper fillets, cut into 2-inch chunks; Rouille

Servings: persons

1 large baguette, thinly sliced
1/4 cup plus 2 tablespoons olive oil
10 garlic cloves, 9 thinly sliced and 1 halved
2 large onions, thinly sliced
1 large pinch of saffron threads
1 1/2 teaspoons ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 tablespoon honey
2 tablespoons tomato paste
4 cups bottled clam juice
2 cups dry white wine
3 cups water
3 pounds Yellow Finn or white new potatoes, peeled and cut into 3/4-inch chunks
Salt and freshly ground black pepper
4 pounds skinless grouper fillets, cut into 2-inch chunks
Rouille

1
Preheat the oven to 350.
2
Spread the baguette slices on a baking sheet and brush with 1/4 cup of the oil.
3
Bake for 10 to 12 minutes, or until golden.
4
Rub the croutons on 1 side with the halved garlic.
5
Heat the remaining 2 tablespoons of oil in a large pot.
6
Add the sliced garlic, onions and saffron and cook over moderately high heat, stirring, until the onions soften, about 6 minutes.
7
Add the cumin, paprika, cinnamon and cayenne and cook for 2 minutes.
8
Stir in the honey and tomato paste and cook until lightly caramelized, about 4 minutes.
9
Add the clam juice, wine and water; bring to a boil.
10
Add the potatoes and cook over moderate heat until tender, about 20 minutes.
11
Transfer 3 cups of the potatoes and onions to a blender along with a little of the broth and puree until smooth.
12
Stir the puree into the soup and bring to a boil.
13
Season with salt and black pepper.
14
Just before serving, add the fish and simmer just until it flakes easily.
15
Ladle the chowder into bowls and pass the croutons and Rouille separately.

811

kcal

Calories

Fat

150

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 18 ingredients. The key ingredients include: 1 large baguette, thinly sliced, 1/4 cup plus 2 tablespoons olive oil, 10 garlic cloves, 9 thinly sliced and 1 halved, 2 large onions, thinly sliced, and more.

Yes, Grouper Chowder falls under the Soups & Stews 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!

Grouper Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions