Fulton Fish Market Chowder Recipes

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.;

BOUILLABAISSE OR FULTON MARKET FISH CHOWDER

Steps:

• Combine the olive oil, garlic, tomatoes, saffron and basil in a large dish or bowl. Add the pieces of fish and shellfish to the oil and combine well so that all the fish and shellfish are equally coated with the marinade mixture. Refrigerate the fish and allow to marinate over night or for several hours.
• Preheat the oven to 300 degrees F. Put the fish broth into a large soup pot or casserole that is stovetop safe, bring the stock to a boil, and reduce to a simmer. Gently simmer the broth for 15 minutes. Meanwhile, make croutons and rouille: Brush one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in oven about 12 minutes or until crisp. For the rouille: Combine the cayenne pepper, garlic, sliced potato and hot broth in a saucepan and cook for 17 minutes or until the potato is cooked and soft. Transfer the mixture to a blender and, while pureeing, slowly drizzle in the olive oil. Transfer this to a serving bowl and serve along side the croutons. Add the clams and mussels into the broth. Cook for 10 minutes, or until the clams begin to open. Season the lobster, shrimp and fish with salt and pepper and add to broth. Allow the fish to cook for 6 to 8 minutes after the broth has returned to a simmer. Do not boil the fish. Serve hot.

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.