Bouillabaisse Or Fulton Market Fish Chowder Recipes

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FULTON MARKET FISH CHOWDER



Fulton Market Fish Chowder image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 cup pure olive oil
2 large onions, diced (about 1 1/2 cups)
2 leeks, white and light green parts 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
3 quarts water
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 (Snapper fillet, small shrimp, fresh cod)
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

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.

BOUILLABAISSE WITH ORANGE ZEST, FENNEL AND SAFFRON



Bouillabaisse With Orange Zest, Fennel and Saffron image

This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch. Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters. But creating an admirable local version is no more difficult than making clam chowder. Though some will argue that bouillabaisse must contain fish stock, any time you add a few pounds of fish to a simmering stew there is enough fish essence to make stock superfluous. If additional liquid is needed, water will do just fine.

Provided by Mark Bittman

Categories     dinner, seafood, soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
2 medium onions, roughly chopped
Zest of 2 navel or other oranges
2 teaspoons fennel seeds
Big pinch saffron, optional
1 dried chile, or cayenne to taste
1 28-ounce can of tomatoes, including juice
1 to 1 1/2 pounds monkfish, catfish, or blackfish, cut into 1-inch cubes
3 pounds hard-shell (littleneck) clams, cockles or mussels, well washed
1 to 1 1/2 pounds shrimp or scallops, cut into bite-size pieces if necessary
1 to 1 1/2 pounds cod or other delicate white-fleshed fish, cut into 6 large chunks
1 tablespoon minced garlic
1 cup roughly chopped parsley

Steps:

  • Put olive oil in a casserole or large saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Add zest, fennel, saffron and chili, and cook for about a minute. Add tomatoes, and turn heat to medium-high. When mixture boils, reduce heat to medium, and cook 10 to 15 minutes, stirring occasionally, until it becomes sauce-like.
  • Add monkfish and raise heat to medium-high. When mixture boils, reduce heat to medium-low and cook, stirring occasionally, until the monkfish begins to lose its rubbery quality, 10 minutes or so.
  • Add clams, raise heat to high, and stir; when mixture boils, reduce heat to low, cover, and cook until clams begin to open, 5 to 10 minutes. Add shrimp and white fish, stir, and cover. Cook, stirring gently once or twice, until white fish is just about done (a thin-bladed knife will pierce it with little resistance), about 5 minutes. (If mixture is very thick, add a cup or so of hot water.) Stir in garlic, and cook 1 minute more. Stir in parsley and serve, with crusty bread.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 4 grams, Protein 61 grams, SaturatedFat 1 gram, Sodium 1593 milligrams, Sugar 7 grams, TransFat 0 grams

HELEN'S BOUILLABAISSE (SEAFOOD CHOWDER)



Helen's Bouillabaisse (Seafood Chowder) image

My sis Helen gave me this recipe many (many, many)years ago and it has never failed to please. If you use fresh ingredients then prep time is longer then cook time but it's worth it.. I've done it both ways and it was delicious either way.

Provided by CoolMonday

Categories     Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

1 dozen littleneck clams, in the shell
1 1/4 lbs raw shrimp
1 lb sea scallops or 1 lb bay scallop
1 lb halibut
1 1/2 cups chopped green onions
5 cloves garlic, crushed
1/4 cup olive oil (salad oil can be used)
4 tomatoes, diced (peeled, fresh or canned)
1 tablespoon salt
1 1/2 teaspoons fennel seeds
1 teaspoon pepper
1 teaspoon grated orange rind
1/2-1 teaspoon saffron thread
16 ounces clam juice
1 cup water

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

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