Recipe - Fulton Market Fish Chowder

One half cup Pure olive oil
2 lg Onions, minced (about 1 1/2
cups)
2 Leeks, white and light green
parts only, split,
cleaned, and minced (about
2 One half cup
5 Stalks celery, minced (about
1 cup)
One fourth cup Finely chopped garlic
1 cup Canned plum tomatoes,
drained, seeded; and minced
1 teaspoon Saffron threads
2 Bay leaves
1 tablespoon Dried thyme
1 One half teaspoon Salt
1 teaspoon Freshly ground black pepper
One half cup Dry white wine
3 qt Water
2 Idaho potatoes (about 1
pound); peeled/ minced
One half To Three fourths pound mixed fish (any
variety or mixture will
do) cleaned, peeled or
boned, and cut small cubes
(Snapper fillet, small
shrimp, etc)

PEPPERY CROUTONS
French baguette, cut or sliced up
1/4inch thick (about 3 to
4 slices per person)
One fourth cup Extravirgin olive oil
1 To 2 teaspoo cracked black
peppercorns

Heat the olive oil in a large, heavybottomed soup pot, add the onions,
leeks, and celery, and saute until translucent, about 6 minutes. Add the
garlic, tomatoes, saffron, and seasonings. Stir about 2 minutes, then add
the white wine and cook 4 to 5 minutes, or until almost all the liquid has
evaporated, before adding the water. Bring to a boil, then reduce to a
simmer and cook 45 minutes. At the end of 45 minutes, add the potatoes and
cook 20 minutes longer, or until the potatoes are tender. Meanwhile,
preheat the oven to 300 degrees F. While the broth is s

immering, make the Peppery Croutons: Brush one side of each French bread
slice with olive oil, sprinkle with cracked pepper, and toast in the oven
until crisp

(about 12 minutes).

After the potatoes have simmered 20 minutes, add the fish. Reheat to just
below a boil and cook at a strong simmer 3 to 5 minutes, until the fish is
cooked but not yet flaking apart. Remove the bay l

eaves, taste for seasoning, and serve immediately, garnished with Peppery
Croutons.

Yield: 4 to 6 serving
Recipe By : COOKING LIVE SHOW #CL8755

Posted to MCRecipe Digest V1 #298

Date: Tue, 12 Nov 1996 15:22:06 0500

From: "Angele and Jon Freeman" jfreeman@netusa1.net