Fish Chowder

Recipe Ingredients

1 lb	454g / 16oz	Assorted fish fillets, such as snapper,
		Halibut, tilefish, and/or cod - skinned, boned,
		And cut into chunks
1 1/2 cups	93g / 3.3oz	Diced onions
2		Leeks, white and light green parts only - split, well washed
		And diced (abt 2 1/2 cups)
2		Celery stalks - diced (abt 1/2 cup)
1/4 cup	36g / 1.3oz	Finely-chopped garlic
1 cup	62g / 2.2oz	Canned plum tomatoes - drained, seeded,
		And diced
1 teaspoon	5ml	Saffron threads
2		Bay leaves
1 tablespoon	15ml	Dried thyme
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1/2 cup	118ml	Dry white wine
2		Fish Stock - (see recipe)
2		Idaho potatoes - (abt 1 lb) - peeled, diced
1		Lobster, raw and in the shell - cut into pieces (small)
1/2 cup	118ml	Olive oil
1/2 lb	227g / 8oz	Fresh shrimp - peeled, deveined
		French baguette - sliced 1/4" thick
		(about 3 to 4 slices per person)
1/4 cup	59ml	Olive oil
1 teaspoon	5ml	Cracked black peppercorns - (to 2 tspns)

Recipe Instructions

Heat the olive oil in a large, heavy-bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes.

Add the garlic, tomatoes, saffron, and seasonings. Stir for about 2 minutes, then add the white wine and cook for 4 to 5 minutes, or until almost all the liquid has evaporated, before adding the Fish Stock.

Bring to a boil, then reduce to a simmer and cook for 45 minutes. At the end of 45 minutes, add the potatoes and begin to cook.

While the broth is simmering, make the Peppery Croutons by brushing one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in a 300 degree oven until crisp (about 12 minutes).

After the potatoes have simmered for 10 minutes, add the lobster. Return to a boil and cook at a strong simmer for 5 minutes, before adding the fish chunks and the shrimp and cook until the fish is just cooked, but not yet flaking apart.

Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.

This recipe yields 4 to 6 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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