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WhiteFish Chowder

Source of Recipe

from wwr


Recipe Introduction

This classic fish stew from southern France is always served with the "rouille" accompaniment, so please don't skip that portion of the recipe. WhiteFish Chowder

2-3 lbs (900-1350 g) skinless fillets of firm white fish,
cut into bite-size pieces
6 medium potatoes, peeled and thinly sliced
2-4 cloves garlic, finely chopped
1 onion, thinly sliced
2 large tomatoes, peeled, seeded, and chopped
Salt and freshly ground pepper to taste
Bouquet garni made from bay (laurel) leaves, celery leaves,
parsley, and orange peel
1/4 cup (60 ml) extra-virgin olive oil
6 cups (1/5 L) fish stock or water
6-8 slices French bread, toasted and rubbed with a
clove of garlic

for Rouille:
1 medium potato, peeled, coarsely chopped, and cooked
until tender in boiling salted water
3-4 large cloves garlic, finely chopped
1/4 cup (60 ml) pimientos
1/4 cup (60 ml) extra-virgin olive oil
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Arrange the fish in a single layer in a lightly oiled large skillet or
heat-proof casserole. Layer the potatoes on top, followed by the
garlic, onion, and tomato. Season with salt and pepper and add the
bouquet garni. Drizzle the olive oil over everything and add the
stock. Bring to a boil over high heat, reduce the heat to low and
simmer covered until the potatoes are tender, 15 to 20 minutes. Place
a slice of toasted French bread in each of 6 to 8 serving bowls and
ladle the soup over them Serve rouille on the side. Serves 6 to 8.

for Rouille:
Combine all ingredients in an electric blender or food processor and
process until smooth. Stir into fish soup, to taste, at the table.
Makes about 1 1/2 cups (375 ml).