French Fish Chowder Recipes

FISH CHOWDER SOUP

Steps:

• Melt butter in a large pot over medium heat.
• Add garlic and onion, cook for 5 minutes until translucent but not golden.
• Add carrots and stir through.
• Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
• Add flour and stir for 30 seconds - it will become sludgy!
• Slow pour in broth while stirring to dissolve paste, then stir in milk.
• Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
• Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
• Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
• Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
• Serve, garnished with green onions and crusty bread on the side for dunking!

CHAUDIERE DE POISSON (FRENCH FISH CHOWDER)

Steps:

• In a kettle or deep saucepan, combine the fish bones, wine, water, coarsely chopped onions, bay leaf, split cloves of garlic, thyme sprigs, parsley sprigs, celery, salt and peppercorns. Simmer, uncovered, about 20 minutes. Strain, discarding the solids.
• Meanwhile, prepare the potatoes and let them stand in cold water.
• Heat the butter in a saucepan and add the minced garlic, finely chopped onions, green pepper and leeks. Cook, stirring, about 5 to 10 minutes until the mixture is wilted.
• Sprinkle with flour and stir to distribute it evenly. Drain the potatoes and add them to the saucepan. Add six cups of the fish broth made in the first step. Let simmer 10 minutes or until the potatoes are tender.
• Meanwhile, prepare the fish. If flounder or sole is used, you will note that there is a line of tiny fish bones running down the center of each fillet. Run a knife on each side of this line and discard it. Cut the fish fillets into one-and-one-half-inch cubes. Add the cubed fish to the chowder. Simmer about five to 10 minutes. Add the heavy cream, salt, pepper and Ricard or Pernod. Serve piping hot sprinkled with chopped parsley.

MOM'S FISH CHOWDER

Steps:

• Melt butter in a deep skillet over medium-high heat. Saute onions in hot butter until soft, about 5 minutes.
• Pour 1 cup water in the skillet and bring to a simmer. Lay fillets into the water and poach until fish flesh can be gently broken with a fork, 5 to 7 minutes. Remove fish and onions from the skillet with a slotted spoon to a bowl.
• Pour remaining 1/4 cup water into the skillet with the potato cubes; season with salt. Place a cover on the skillet and bring the liquid to a boil; cook until the potatoes are beginning to soften, but remain firm, 5 to 7 minutes.
• Return fish and onion to the skillet; add whole milk and evaporated milk. Season everything with salt and pepper; heat until just before the liquid comes to a boil and remove immediately from heat.

FRENCH FISH CHOWDER

Steps:

• Cut the fish into 1-inch cubes.
• Heat the oil in a large saucepan or kettle, and add the onions, celery, garlic and peppers. Cook, stirring, over medium heat, about 5 minutes. Add turmeric, saffron, wine, tomatoes, bay leaf, thyme, pepper flakes, fish broth or water, salt and pepper. Bring to a boil and simmer for 5 minutes.
• Add the orzo, stir well and simmer for 7 to 8 minutes or until the orzo is tender.
• Add the fish, stir, bring to a boil and simmer for 3 minutes. Remove the bay leaf, sprinkle with basil and serve with the garlic croutons.

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Sauté bacon in a large soup pot over medium-high heat until crispy, 3-4 minutes. Remove the bacon from the pot and place on a plate. Drain all but 1 Tbsp bacon grease from the pot. Add diced onions and celery to the bacon grease in the pot. Sauté over medium heat until soft, 3-4 minutes. Add potatoes. Saute 1-2 minutes.
• Reduce the heat to low. Add the flour and stir, cooking until the flour is completely moistened.
• Add the milk and increase the heat to medium. Heat the soup until it is steaming, but just before it starts to boil, stirring often. Keep the soup at this point until the potatoes are nearly tender, uncovered, 10 minutes. (Reduce the heat if the milk starts to foam.)
• Add the fish and other seafood, and corn. Add the cooked bacon back to the pot. Continue to heat, just below boiling for an additional 10 minutes, until the fish is cooked through.
• Add the parsley, salt, and pepper. Taste and adjust seasonings as needed.
• Chowder can be made a day ahead and re-heated to let the flavors come together a little more or it can be served immediately.

WEST COAST LOW CARB CIOPPINO

Steps:

• Heat oil in a Dutch oven (or large pot) over medium-high heat. Add pepper flakes and garlic and saute quickly (about 30 seconds). Stir in clam juice to deglaze and add next seven ingredients (pasta sauce through salt & pepper).
• Reduce the heat, cover the pot, and simmer over low heat (taste for desired depth of flavor to determine when to stop simmering - it can be anywhere from 30 minutes to 3 hours).
• Add mussels. Cover and cook over medium heat about 4- 5 minutes, or until shells open (discard any unopened shells). Add wine and rest of fish and simmer 5 minutes or until fish is done (do not overcook!)
• Stir in spinach to the hot stew to soften, and serve with a crusty French Bread or other robust bread.

FABULOUS FRENCH FISH CHOWDER

Steps:

• Heat olive oil in large saucepan or 5-quart Dutch oven over medium heat. Add celery, pepper, onion, and garlic; cook, stirring, until vegetables are tender. Add fish broth or water,* tomatoes, wine, turmeric, thyme, bay leaf, crushed red pepper, and saffron. Heat to boiling and simmer 5 minutes.
• Add orzo; stir well and simmer about 8 minutes until tender. Add fish; heat to boiling. Simmer about 5 minutes until fish is done. Remove thyme sprigs and bay leaf. Sprinkle with chopped basil; garnish with croutons.