FRENCH FISH CHOWDER
Provided by Pierre Franey
Categories dinner, pastas, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1193 milligrams, Sugar 8 grams, TransFat 0 grams
CHAUDIERE DE POISSON (FRENCH FISH CHOWDER)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, appetizer
Time 45m
Yield Six to eight servings
Number Of Ingredients 23
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.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 36 grams, Fiber 5 grams, Protein 110 grams, SaturatedFat 8 grams, Sodium 2072 milligrams, Sugar 6 grams, TransFat 0 grams
FAVORITE FISH CHOWDER
Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this fish chowder. When meat rationing came along in World War II, fish chowder again became a staple in our household. -Fran Gustafson, Bethesda, Maryland
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.
Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 496mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.
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