Fulton Fish Market Chowder
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Olive Oil2 stalks
Celery (diced about 1/2 cup)1 cup
Garlic (finely chopped)1 tsp
Saffron Threads1 tbsp
Dried Thyme1.5 tsps
Salt1 cup
White Wine (dry)Directions:
1
Heat the olive oil in a large, heavy bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes
2
Add the garlic, tomatoes, saffron, and seasonings
3
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
4
Bring to a boil, then reduce to a simmer and cook for 45 minutes
5
At the end of 45 minutes, add the potatoes and begin to cook
6
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)
7
After the potatoes have simmered for 10 minutes, add the lobster
8
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
9
Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons