Chaudiere De Poisson (French Fish Chowder)

Name: Chaudiere De Poisson (French Fish Chowder)
Total time: 45 min
Yield: Six to eight servings
Cuisine: french
Ingredients: 5 pounds fish bones with head and gill removed; 2 cups dry white wine; 6 cups water; 2 cups coarsely chopped onions; 1 bay leaf; 2 cloves garlic, unpeeled but split in half; 2 sprigs fresh thyme or 1/2 teaspoon dried; 3 sprigs fresh parsley; 2 ribs celery, broken in half; Salt to taste, if desired; 15 peppercorns; 1 1/4 pounds potatoes, peeled and cut into 1/4-inch dice, about 2 1/2 cups; 4 tablespoons butter; 1 clove garlic, finely minced; 2 cups finely chopped onions; 1/2 cup finely chopped green pepper; 3/4 cup finely chopped leeks; 1/2 cup flour; 2 pounds white, nonoily fillets of fish such as flounder, sole or cod, or a combination of such fish; 1/2 cup heavy cream; Freshly ground pepper to taste; 3 tablespoons Ricard or Pernod, optional; Finely chopped parsley for garnish

By Craig Claiborne and Pierre Franey

Total Time: 45 minutes
Rating: 4(17)
Comments: Read comments

Featured in: FOOD; CLAM CHOWDERS

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Ingredients

Yield:Six to eight servings

5pounds fish bones with head and gill removed
2cups dry white wine
6cups water
2cups coarsely chopped onions
1bay leaf
2cloves garlic, unpeeled but split in half
2sprigs fresh thyme or ½ teaspoon dried
3sprigs fresh parsley
2ribs celery, broken in half
Salt to taste, if desired
15peppercorns
1¼pounds potatoes, peeled and cut into ¼-inch dice, about 2½ cups
4tablespoons butter
1clove garlic, finely minced
2cups finely chopped onions
½cup finely chopped green pepper
¾cup finely chopped leeks
½cup flour
2pounds white, nonoily fillets of fish such as flounder, sole or cod, or a combination of such fish
½cup heavy cream
Freshly ground pepper to taste
3tablespoons Ricard or Pernod, optional
Finely chopped parsley for garnish

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Meanwhile, prepare the potatoes and let them stand in cold water.
Step 3
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.
Step 4
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.
Step 5
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.