Total TimeAbout 1 hourPrep Time25 minutesCook Time30 minutes
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On the North Atlantic coast of France, back in the day, this would be a meal made by fishermen, with whatever was left after selling the choice fish. This could mean very small soup fish or off cuts from trimming, maybe a few mussels, whatever they had. With a bottle of wine and a few herbs, they could quickly create a tasty fish stew. It became known as “la chaudrée,” so named for the iron pot it cooked in, called a chaudière. From France it went to Nova Scotia, and by the time it reached the East Coast it was called chowder. Still quite popular in France, most modern recipes call for four types of fish, a small cuttlefish and some kind of bivalve. This version simplifie…
Total TimeAbout 1 hourPrep Time25 minutesCook Time30 minutes
Rating(0)CommentsRead comments
On the North Atlantic coast of France, back in the day, this would be a meal made by fishermen, with whatever was left after selling the choice fish. This could mean very small soup fish or off cuts from trimming, maybe a few mussels, whatever they had. With a bottle of wine and a few herbs, they could quickly create a tasty fish stew. It became known as “la chaudrée,” so named for the iron pot it cooked in, called a chaudière. From France it went to Nova Scotia, and by the time it reached the East Coast it was called chowder. Still quite popular in France, most modern recipes call for four types of fish, a small cuttlefish and some kind of bivalve. This version simplifies things slightly, calling for firm rockfish, tender cod, mussels and squid. Crisp buttery croutons are de rigueur for many.
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Yield:4 to 6 servings
- 3tablespoons extra-virgin olive oil
- 3small leeks, white and tender green parts, halved and sliced into ½-inch pieces, rinsed and drained
- Salt and black pepper
- 4garlic cloves, minced
- ½bottle dry white wine
- Several thyme sprigs, parsley sprigs and a bay leaf, tied together
- ½baguette, cut crosswise into ¼-inch-thick slices
- 4tablespoons unsalted butter, barely melted
- ¾pound rockfish or snapper, cut into 1-inch chunks
- ¾pound cod or flounder, cut into 1-inch chunks
- 1pound mussels, scrubbed
- ½pound calamari, in half-inch rings, plus chopped tentacles
- Crème fraîche, for garnish (optional)
- Zest of 1 lemon, for garnish
- ½ cup roughly chopped flat-leaf parsley, for garnish
Nutritional analysis per serving (6 servings)
477 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 39 grams protein; 899 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Heat oven to 400 degrees. 1.
Step 2
Set a Dutch oven over medium-high heat. Cover the bottom of the pot with the olive oil. Add leeks, and season with salt and pepper, then cook until softened, stirring occasionally, about 5 minutes. Stir in the garlic. 1.
Step 3
Add wine and bouquet garni of thyme, parsley and bay. Turn heat to high and let simmer to reduce wine by half, about 5 minutes. Add 6 cups water, and bring to a boil. 1.
Step 4
As water comes to a boil, lay baguette slices on top of a baking sheet in one layer. Paint the tops of each slice with butter. Turn slices over and repeat. Bake until golden, about 10 minutes. Now, they are croutons. Set aside. 1.
Step 5
Season the fish chunks generously with salt and pepper, then add to the pot. Turn heat down to a brisk simmer. Cook fish until firm and opaque, 3 to 5 minutes. Add mussels and simmer until open, another 3 to 5 minutes, then add calamari and cook for 2 more minutes. Taste broth and adjust. 1.
Step 6
Divide fish and shellfish among individual bowls, then ladle broth into each. Add a tablespoon of optional crème fraîche to each. 1.
Step 7
Mix lemon zest and parsley together, then sprinkle generously into each bowl. Serve with croutons on top or to the side.
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