Fulton Fish Market Chowder

Name: Fulton Fish Market Chowder
Ingredients: 1/2 cup olive oil; 2 large onions, diced (about 1 1/2 cups); 2 leeks, white and light green parts only, split, well washed and diced (about 2 1/2 cups); 2 stalks celery, diced (about 1/2 cup); 1/4 cup finely chopped garlic; 1 cup canned plum tomatoes, drained, seeded, and diced; 1 teaspoon saffron threads; 2 bay leaves; 1 tablespoon dried thyme; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1/2 cup dry white wine; 2 quarts fish stock; 2 Idaho potatoes, peeled and diced (about 1 pound); 1 small lobster, raw and in the shell, cut into pieces; 1 pound assorted fish fillets such as snapper, halibut, tilefish, cod,skinned and boned, cut into chunks; 1/2 pound fresh shrimp, peeled and deveined; French baguette, sliced 1/4inch thick (about 3 to 4 slices per person); 1/4 cup olive oil; 1 to 2 teaspoons cracked black peppercorns

20 ingredients

9 steps

Ingredients

1/2 cup olive oil
2 large onions, diced (about 1 1/2 cups)
2 leeks, white and light green parts only, split, well washed and diced (about 2 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
1/4 cup finely chopped garlic
1 cup canned plum tomatoes, drained, seeded, and diced
1 teaspoon saffron threads
2 bay leaves
1 tablespoon dried thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup dry white wine
2 quarts fish stock
2 Idaho potatoes, peeled and diced (about 1 pound)
1 small lobster, raw and in the shell, cut into pieces
1 pound assorted fish fillets such as snapper, halibut, tilefish, cod,skinned and boned, cut into chunks
1/2 pound fresh shrimp, peeled and deveined
French baguette, sliced 1/4inch thick (about 3 to 4 slices per person)
1/4 cup olive oil
1 to 2 teaspoons cracked black peppercorns

Directions

1

Heat the olive oil in a large, heavy bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes.
2

Add the garlic, tomatoes, saffron, and seasonings.
3

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.
4

Bring to a boil, then reduce to a simmer and cook for 45 minutes.
5

At the end of 45 minutes, add the potatoes and begin to cook.
6

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).
7

After the potatoes have simmered for 10 minutes, add the lobster.
8

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.
9

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