Fulton Market Fish Chowder
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Pure Olive Oil1 cup
Garlic (finely chopped)1 tsp
Saffron Threads1 tbsp
Dried Thyme1.5 tsps
Salt1 cup
White Wine (dry)1 cup
Extra-Virgin Olive OilDirections:
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 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
4
Bring to a boil, then reduce to a simmer and cook 45 minutes
5
At the end of 45 minutes, add the potatoes and cook 20 minutes longer, or until the potatoes are tender
6
Meanwhile, preheat the oven to 300 degrees F
7
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)
8
After the potatoes have simmered 20 minutes, add the fish
9
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
10
Remove the bay leaves, taste for seasoning, and serve immediately, garnished with Peppery Croutons