Best 3 French Fish Chowder Recipes

Indulge in the culinary delight of French fish chowder, a delectable seafood extravaganza that harmonizes the flavors of the sea with aromatic herbs and rich, creamy broth. This classic dish, hailing from the coastal regions of France, has captured hearts and taste buds for generations. Join us on a culinary journey as we reveal two captivating recipes for French fish chowder, each offering a unique twist on this beloved classic.

Our first recipe takes you on a traditional voyage with a classic French fish chowder. Cod, salmon, and shrimp dance together in a symphony of flavors, enveloped in a velvety broth infused with white wine, shallots, garlic, and fresh herbs. As you savor each spoonful, the delicate sweetness of the seafood blends seamlessly with the savory notes of the broth, creating a harmonious balance that lingers on the palate.

For those seeking an innovative interpretation, our second recipe introduces a delectable twist: a saffron-infused French fish chowder. Saffron, the golden spice, lends its vibrant hue and distinct aroma to this culinary masterpiece. As the broth gently simmers, the saffron releases its magic, transforming the chowder into a captivating spectacle of flavor and color. The tender fish and succulent seafood bask in this saffron-infused broth, creating a dish that is both visually stunning and tantalizing to the taste buds.

Whether you prefer the traditional allure of the classic recipe or the tantalizing adventure of the saffron-infused variation, these French fish chowder recipes promise an unforgettable culinary experience. Gather your ingredients, prepare your taste buds, and embark on a journey to the heart of French seafood cuisine. Bon appétit!

Here are our top 3 tried and tested recipes!

FRENCH FISH CHOWDER

French Fish Chowder image

Provided by Pierre Franey

Categories dinner, pastas, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

3/4 pound skinless, boneless codfish
3/4 pound skinless, boneless halibut or red snapper
3 tablespoons olive oil
1/2 cup finely chopped onions
1 cup finely chopped celery
1 tablespoon finely chopped garlic
1 cup diced red or green pepper
2 teaspoons turmeric
1/4 teaspoon saffron stems (optional)
1 cup dry white wine
3 cups canned crushed tomatoes
1 bay leaf
2 sprigs fresh thyme or 1 teaspoon dried
1/4 teaspoon dried red pepper flakes
4 cups fish broth or water
Salt and freshly ground pepper
1/2 cup orzo
1/4 cup chopped fresh basil or Italian parsley
Garlic croutons (see recipe)

Steps:

Cut the fish into 1-inch cubes.
Heat the oil in a large saucepan or kettle, and add the onions, celery, garlic and peppers. Cook, stirring, over medium heat, about 5 minutes. Add turmeric, saffron, wine, tomatoes, bay leaf, thyme, pepper flakes, fish broth or water, salt and pepper. Bring to a boil and simmer for 5 minutes.
Add the orzo, stir well and simmer for 7 to 8 minutes or until the orzo is tender.
Add the fish, stir, bring to a boil and simmer for 3 minutes. Remove the bay leaf, sprinkle with basil and serve with the garlic croutons.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1193 milligrams, Sugar 8 grams, TransFat 0 grams

SEAFOOD CHOWDER

Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

Ingredients

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

FISH CHOWDER

Fish Chowder image

The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!

Provided by AMYTHE

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
1 cup clam juice
½ cup all-purpose flour
⅛ teaspoon Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans evaporated milk
¼ cup cooked crumbled bacon

Steps:

In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
Add chicken stock and potatoes; simmer for 10 minutes.
Add fish, and simmer another 10 minutes.
Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g

Tips:

Use a flavorful fish stock. This is the base of the chowder, so it's important to use a stock that has a lot of flavor. You can use a store-bought fish stock, or you can make your own by simmering fish bones and vegetables in water.
Don't overcook the fish. Fish is a delicate protein, so it's important to cook it gently. Overcooked fish will be tough and dry.
Add vegetables that will hold their shape. Some vegetables, like potatoes and carrots, will hold their shape well in chowder. Others, like tomatoes and zucchini, will break down more easily. If you're using vegetables that break down easily, add them towards the end of the cooking time so they don't overcook.
Season the chowder to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.
Serve the chowder hot. Chowder is best served hot, so make sure to reheat it if you're making it ahead of time.

Conclusion:

French fish chowder is a delicious and hearty soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting meal, give this recipe a try. You won't be disappointed!