Handy Hints:
- The best fish to use for this recipe are non-oily and with few bones.
Ingredients:
1 kg (2 1/4 lb) mixed, fresh, white-fleshed fish, scaled and cleaned
3 tablespoons olive oil
3 medium yellow-brown onions, quartered
6 medium potatoes, cut into bite-sized pieces
1 fresh bouquet garni
6 cups (1.5 L) fish or vegetable stock, or water
1 cup (250mL) dry white wine
salt and freshly ground black pepper, to taste
stale bread stick (baguette), thickly sliced
Directions:
| 1 |
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Cut larger fish into thick slices. Leave small fish whole. Heat oil in a large, heavy pot. Add onions and cook for 2 minutes. Add potatoes and stir over medium heat for 10 minutes or until beginning to color. Add bouquet garni.
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| 2 |
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Bring stock or water to the boil. Pour over vegetables and add wine. Simmer for 15 minutes. Add fish, the large and firmer fleshed ones first. Simmer gently until half cooked. Add remaining fish in time to have all the fish cooked simultaneously.
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| 3 |
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When fish and vegetables are tender, remove with a slotted spoon to a warm soup tureen and keep warm.
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| 4 |
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Discard the bouquet garni. Return stock to the boil and cook uncovered until it reaches a thick chowder consistency. Season to taste and keep warm.
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| 5 |
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Toast bread stick slices and keep warm.
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| 6 |
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Ladle enough stock over fish and vegetables to just cover. Keep the rest warm to use as needed. Serve chowder at once with warm toast.
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Submitted by: Amy Mitchell
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