Curried Carrot And Red Snapper Chowder

Name: Curried Carrot And Red Snapper Chowder
Total time: 4 h 15 min
Yield: 4 servings
Ingredients: 2 large onions, quartered; 4 large carrots, peeled and coarsely chopped; 8 stalks celery, rinsed and cut into large pieces; 2 tomatoes, halved; 8 mushrooms, halved; 2 whole heads garlic, cloves separated, skin intact; 1 4-inch piece ginger, coarsely chopped; 1 bunch flat-leaf parsley; 6 sprigs fresh thyme or 1 tablespoon dried; 1 tablespoon whole black peppercorns; 2 bay leaves; 1/2 teaspoon salt; 1 1/2 cup fresh carrot juice or 6 large carrots, grated; 1 tablespoon olive oil; 1 small white onion, peeled and minced; 1 clove garlic, peeled and minced; 2 teaspoons curry powder; 4 large celery root, peeled and cut into 1/4-inch cubes; 3 large boiling potatoes, peeled and cut into 1/4 inch cubes; 1 cup celery leaves; 2 carrots, peeled; 1 pound red snapper fillet, skin on, cut into 1/2-inch chunks; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste

By Molly O'Neill

Total Time: 4 hours 15 minutes
Rating: 4(15)
Comments: Read comments

Featured in: FOOD; Revisionist Chowder

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Ingredients

Yield:4 servings

The Broth

2large onions, quartered
4large carrots, peeled and coarsely chopped
8stalks celery, rinsed and cut into large pieces
2tomatoes, halved
8mushrooms, halved
2whole heads garlic, cloves separated, skin intact
14-inch piece ginger, coarsely chopped
1bunch flat-leaf parsley
6sprigs fresh thyme or 1 tablespoon dried
1tablespoon whole black peppercorns
2bay leaves
½teaspoon salt
1½cup fresh carrot juice or 6 large carrots, grated

The Chowder

1tablespoon olive oil
1small white onion, peeled and minced
1clove garlic, peeled and minced
2teaspoons curry powder
4large celery root, peeled and cut into ¼-inch cubes
3large boiling potatoes, peeled and cut into ¼ inch cubes
1cup celery leaves
2carrots, peeled
1pound red snapper fillet, skin on, cut into ½-inch chunks
½teaspoon salt, plus more to taste
1teaspoon freshly ground pepper, plus more to taste

Ingredient Substitution Guide

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Preparation

Step 1
Put the broth ingredients, except carrot juice, in a large pot. Add 6 quarts of cold water and bring to a boil over high heat. Lower the heat and simmer, until reduced to 2½ quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth. Combine the carrot juice or grated carrots and 1½ quarts of broth in a blender. Purée until liquefied. Strain. Set aside.
Step 2
Heat 1 teaspoon of the olive oil in a saucepan. Add the onion and garlic. Cook until soft, about 5 minutes. Add the curry powder and continue cooking for 3 minutes, stirring often. Add the carrot broth, 3 cups of celery root and 2 cups of the potatoes. Simmer for 15 minutes. Purée in a blender or food processor until smooth. Strain into a clean saucepan.
Step 3
Heat the remaining olive oil in a skillet. Fry the celery leaves until crisp. Drain on paper towels. Score the carrots lengthwise with a channel knife. Cut into very thin slices crosswise. Set aside in a bowl of ice water.
Step 4
Warm the soup over medium-low heat, but do not allow it to boil. Add the remaining celery root and potatoes. Simmer until tender, about 3 to 5 minutes. Add the fish and scored carrots. Season to taste with salt and pepper and simmer gently until the fish is cooked through, about 3 minutes. Ladle into 4 warmed soup bowls. Garnish with fried celery and serve.