Best Fulton Fish Market Chowder Recipes

Fulton Market Fish Chowder image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 cup pure olive oil
2 large onions, diced (about 1 1/2 cups)
2 leeks, white and light green parts only, split, cleaned, and diced (about 2 1/2 cups
5 stalks celery, diced (about 1 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
3 quarts water
2 Idaho potatoes (about 1 pound), peeled and diced
1/2 to 3/4 pound mixed fish (any variety or mixture will do) cleaned, peeled or boned, and cut into small cubes (Snapper fillet, small shrimp, fresh cod)
French baguette, sliced 1/4-inch thick (about 3 to 4 slices per person)
1/4 cup extra-virgin olive oil
1 to 2 teaspoons cracked black peppercorns

Steps:

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

Bouillabaisse or Fulton Market Fish Chowder image

Provided by Food Network

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 20

1/4 cup olive oil
1/4 cup finely chopped garlic
1/2 cup canned plum tomatoes, drained, seeded and diced
1 teaspoon saffron threads
10 to 12 large fresh basil leaves, shredded
2 pounds assorted fish such as, snapper, halibut, sea bass, monkfish (skinned and boned), cut into large chunks
1 pound fresh shrimp, peeled and deveined
12 littleneck clams, washed well, in the shell
24 mussels, well washed in the shell
2 small lobsters, raw in the shell, cut into pieces
3 quarts bouillabaisse fish broth (recipe follows)
1 teaspoon each salt and freshly ground pepper
French baguette, slices 1/4-inch thick slices
1/4 cup olive oil
1 to 2 teaspoons cracked black pepper
2 fresh cayenne peppers or red jalapenos
3 large garlic cloves
1 russet potato, peeled, cut into 1/4-inch thick slices
1/2 cup hot bouillabaisse broth
1/2 cup olive oil

Steps:

Combine the olive oil, garlic, tomatoes, saffron and basil in a large dish or bowl. Add the pieces of fish and shellfish to the oil and combine well so that all the fish and shellfish are equally coated with the marinade mixture. Refrigerate the fish and allow to marinate over night or for several hours.
Preheat the oven to 300 degrees F. Put the fish broth into a large soup pot or casserole that is stovetop safe, bring the stock to a boil, and reduce to a simmer. Gently simmer the broth for 15 minutes. Meanwhile, make croutons and rouille: Brush one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in oven about 12 minutes or until crisp. For the rouille: Combine the cayenne pepper, garlic, sliced potato and hot broth in a saucepan and cook for 17 minutes or until the potato is cooked and soft. Transfer the mixture to a blender and, while pureeing, slowly drizzle in the olive oil. Transfer this to a serving bowl and serve along side the croutons. Add the clams and mussels into the broth. Cook for 10 minutes, or until the clams begin to open. Season the lobster, shrimp and fish with salt and pepper and add to broth. Allow the fish to cook for 6 to 8 minutes after the broth has returned to a simmer. Do not boil the fish. Serve hot.

Fulton Fish Market Chowder image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 20

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

Steps:

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.