CURRIED CARROT AND RED SNAPPER CHOWDER

Curried Carrot And Red Snapper Chowder image

Provided by Molly O'Neill

Time 4h15m

Yield 4 servings

Number Of Ingredients 24

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2 large onions, quartered
4 large carrots, peeled and coarsely chopped
8 stalks celery, rinsed and cut into large pieces
2 tomatoes, halved
8 mushrooms, halved
2 whole heads garlic, cloves separated, skin intact
1 4-inch piece ginger, coarsely chopped
1 bunch flat-leaf parsley
6 sprigs fresh thyme or 1 tablespoon dried
1 tablespoon whole black peppercorns
2 bay leaves
1/2 teaspoon salt
1 1/2 cup fresh carrot juice or 6 large carrots, grated
1 tablespoon olive oil
1 small white onion, peeled and minced
1 clove garlic, peeled and minced
2 teaspoons curry powder
4 large celery root, peeled and cut into 1/4-inch cubes
3 large boiling potatoes, peeled and cut into 1/4 inch cubes
1 cup celery leaves
2 carrots, peeled
1 pound red snapper fillet, skin on, cut into 1/2-inch chunks
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste

Steps:

Put the broth ingredients, except carrot juice, in a large pot. Add 6 quarts of cold water and bring to a boil over high heat. Lower the heat and simmer, until reduced to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth. Combine the carrot juice or grated carrots and 1 1/2 quarts of broth in a blender. Purée until liquefied. Strain. Set aside.
Heat 1 teaspoon of the olive oil in a saucepan. Add the onion and garlic. Cook until soft, about 5 minutes. Add the curry powder and continue cooking for 3 minutes, stirring often. Add the carrot broth, 3 cups of celery root and 2 cups of the potatoes. Simmer for 15 minutes. Purée in a blender or food processor until smooth. Strain into a clean saucepan.
Heat the remaining olive oil in a skillet. Fry the celery leaves until crisp. Drain on paper towels. Score the carrots lengthwise with a channel knife. Cut into very thin slices crosswise. Set aside in a bowl of ice water.
Warm the soup over medium-low heat, but do not allow it to boil. Add the remaining celery root and potatoes. Simmer until tender, about 3 to 5 minutes. Add the fish and scored carrots. Season to taste with salt and pepper and simmer gently until the fish is cooked through, about 3 minutes. Ladle into 4 warmed soup bowls. Garnish with fried celery and serve.