Name: Fulton Fish Market Chowder
Ingredients: 1/2 c Olive oil; 2 lg 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 c Finely chopped garlic; 1 c Canned plum tomatoes, drained, seeded, and diced; 1 ts Saffron threads; 2 Bay leaves; 1 tb Dried thyme; 1 1/2 ts Salt; 1 ts Freshly ground black pepper; 1/2 c Dry white wine; 2 qt Fish stock; 2 Idaho potatoes, peeled and diced (about 1 pound); 1 sm Lobster, raw and in the shell, cut into pieces; 1 lb Assorted fish fillets such as snapper, halibut, tilefish, cod, skinned and boned, cut into chunks; 1/2 lb Fresh shrimp, peeled and deveined; French baguette, sliced 1/4 inch thick (about 3 to 4 slices per person); 1/4 c Olive oil; 1 ts Cracked black peppercorns, (1 to 2)

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	French	Michael’s p, Fish and se, Main dishes	4	Servings

INGREDIENTS

1/2	c	Olive oil
2	lg	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	c	Finely chopped garlic
1	c	Canned plum tomatoes, drained, seeded, and diced
1	ts	Saffron threads
2		Bay leaves
1	tb	Dried thyme
1 1/2	ts	Salt
1	ts	Freshly ground black pepper
1/2	c	Dry white wine
2	qt	Fish stock
2		Idaho potatoes, peeled and diced (about 1 pound)
1	sm	Lobster, raw and in the shell, cut into pieces
1	lb	Assorted fish fillets such as snapper, halibut, tilefish, cod, skinned and boned, cut into chunks
1/2	lb	Fresh shrimp, peeled and deveined
		French baguette, sliced 1/4 inch thick (about 3 to 4 slices per person)
1/4	c	Olive oil
1	ts	Cracked black peppercorns, (1 to 2)

INSTRUCTIONS

PEPPERY CROUTONS
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 ab out 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 j ust cooked, but not yet
flaking apart. Remove the bay leaves, taste for seasoning, and serve
immediately, garnished with the Peppery Croutons.
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar 8, 1997.

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