Bouillabaisse Or Fulton Market Fish Chowder Recipes

FULTON MARKET FISH CHOWDER

Steps:

• Heat the olive oil in a large, heavy-bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes. Add the garlic, tomatoes, saffron, and seasonings. 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 the water. Bring to a boil, then reduce to a simmer and cook 45 minutes. At the end of 45 minutes, add the potatoes and cook 20 minutes longer, or until the potatoes are tender.
• Meanwhile, preheat the oven to 300 degrees F. While the broth is simmering, make the Peppery Croutons: Brush one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in the oven until crisp (about 12 minutes).
• After the potatoes have simmered 20 minutes, add the fish. 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. Remove the bay leaves, taste for seasoning, and serve immediately, garnished with Peppery Croutons.

FULTON FISH MARKET CHOWDER (MANHATTAN CHOWDER)

Steps:

• In a large dutch oven, cook bacon until crisp and fat is rendered. Pour off all but 2 tablespoons of the bacon fat. Add the butter, onions, leeks, and celery, and sauté until translucent, about 5 minutes.
• Add the garlic, tomatoes, saffron, and seasonings. Stir for about 2 minutes, then add the white wine and cook for 5 minutes, or until almost all the liquid has evaporated. Add fish stock and bring to a boil, then reduce to a simmer and cook for 45 minutes.
• Preheat oven to 300°F At the end of 45 minutes, add the potatoes. Simmer for 10 minutes.
• Add the lobster. Return to a boil and cook at a strong simmer for 5 minutes.
• Add the fish chunks, shrimp, and clams. Cook until the fish is just cooked, but not yet flaking apart and the clams open. Meanwhile, Make the Peppery toast by brushing one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in the oven until crisp (about 12 minutes).
• Remove the bay leaves, taste for seasoning, and serve immediately with the Peppery toast for dunking into soup.

FULTON FISH MARKET CHOWDER

Steps:

• Heat the olive oil in a large, heavy bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes. Add the garlic, tomatoes, saffron, and seasonings. Stir for about 2 minutes, then add the white wine and cook for 4 to 5 minutes, or until almost all the liquid has evaporated, before adding the fish stock. Bring to a boil, then reduce to a simmer and cook for 45 minutes. At the end of 45 minutes, add the potatoes and begin to cook. While the broth is simmering, make the Peppery Croutons by brushing one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in a 300 degree oven until crisp (about 12 minutes). After the potatoes have simmered for 10 minutes, add the lobster. Return to a boil and cook at a strong simmer for 5 minutes, before adding the fish chunks and the shrimp and cook until the fish is just cooked, but not yet flaking apart. Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.;

HELEN'S BOUILLABAISSE (SEAFOOD CHOWDER)

Steps:

• Scrub clams well and drain. Rinse shrimp under cold running water. Remove shells, devein (with small knife slit alon back and lift out vein) Rinse and drain.
• Rinse scallops and drain.
• Rinse halibut and drain. Cut halibut in two inch pieces.
• Heat oil in 4 quart pot or dutch oven. Saute onions and garlic for 5 minutes or until onion is golden. Add tomatoes, salt fennel seed, pepper, orange rind, and saffron. Stir in clam juice and water. Bring to boil.
• Add clams, boil 2 minutes or until clams open. Reduce heat.
• Add shrimp, scallops, and halibut making sure liquid covers all.
• Cover pot and cook over medium-low heat 10-12 minutes or until halibut flakes when tested with a fork.
• NOTE: Clams are also available in the shell packed in cans or shucked and canned whole....You may use 1 pound bag frozen shelled deveined raw shrimp, 1 pound bag frozen scallops and 1 pound frozen halibut in place of fresh