Fisherman’s Chowder with Garlic Parsley Croutons

It was bitterly cold this morning when I walked the dog.   And there I was, looking like a bag lady in sandals, knee length dress and a light winter coat.  The weather has been so weird!    A few days of hot, hot weather then anything goes; rain, warm, humid, cold. It’s a miracle that we’re not down with severe head colds!

After returning to the house, I checked the weather forecast and they are predicting a 5 day drop into the 60s!  Lord have mercy!  Good thing I decided to make a Sunday seafood chowder. And there is that bag of calamari, shrimp and mussels from Picard to get through ;)

Shivering and continuing with my Sunday lunch planning, while the dog was deciding whether to do the right thing or go blind, I thought garlic parsley croutons would pull this pot of fisherman’s chowder together.

This turned out well but the next time, and you can do it this time, I’ll add a splash or two of white wine.

Fisherman’s Chowder

1 lb mixed seafood (mussels, shrimp, calamari)

5 ounces of bacon, chopped

2 large leeks, thinly sliced

2 tbsp butter

1 lb of potatoes, cut into coarse cubes

1 1/2 quarts court bouillon

Salt and pepper

10 ounces of cream

Fry the bacon until it begins to crisp, remove from pan to paper towels and set aside. Saute the leeks in the butter until soft and set aside.

Put the bacon, leeks and potatoes in the court bouillon, add salt and pepper, bring to a boil then simmer for 20-25 minutes until potatoes are cooked.

Add the seafood and cook for 2-3 minutes, remove from flame and stir in cream.

Garlic Parsley Croutons

10 pieces of thinly sliced French baguette

3 garlic cloves

2 tbsp olive oil

2 tbsp butter

2 tbsp chopped parsley

Saute the garlic in the butter and olive oil.  Remove from the flame and add the parsley. Toss the baguette slices in the garlic mixture until well coated.   Bake in a 275 degree oven until dry.

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About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, fish, Food and Wine, French, Main dishes, Recipes, Soup and tagged , , , , , , , , , . Bookmark the permalink.

11 Responses to Fisherman’s Chowder with Garlic Parsley Croutons

  1. Such good pics – particularly the first two, the croutons in a bowl, and the ladle. How mad is this weather? Fish chowder is a top option – looks creamy and comforting. Just allechant

  2. jade says:

    moi aussi je pense ke les deux premières photos sont belle,biensure les autre aussi ;) et j’adore
    ton smiley ….en effet j’ai lus ton blog ;)

  3. Yummy, yummy, yummy. I want that in my tummy! Sorry, I just wrote down what I started singing when I saw the first picture. I have a new favorite song.

  4. joshuafagans says:

    Wonderful photos as usual! I think taking the weather into account is so important when cooking. A warm chowder when the air is damp and chilly can really do wonders for the body and soul!

    • Hi Josh. I felt a little silly for thinking about chowder in the summer time but it hasn’t really been summer here in France. The chowder was absolutely right for the weather.

  5. This is definitely a gloriously comforting dish for cold weather. It’s winter over here and I can certainly do with a big bowl of chowder…

  6. Pingback: Bastille Day: Jamie’s Chicken and Vine Tomatoes | Cooking in Sens

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