- 1 large baguette, thinly sliced
- 1/4 cup plus 2 tablespoons olive oil
- 10 garlic cloves, 9 thinly sliced and 1 halved
- 2 large onions, thinly sliced
- 1 large pinch of saffron threads
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 tablespoon honey
- 2 tablespoons tomato paste
- 4 cups bottled clam juice
- 2 cups dry white wine
- 3 cups water
- 3 pounds Yellow Finn or white new potatoes, peeled and cut into 3/4-inch chunks
- Salt and freshly ground black pepper
- 4 pounds skinless grouper fillets, cut into 2-inch chunks
How to make this recipe
Preheat the oven to 350°. Spread the baguette slices on a baking sheet and brush with 1/4 cup of the oil. Bake for 10 to 12 minutes, or until golden. Rub the croutons on 1 side with the halved garlic.
Heat the remaining 2 tablespoons of oil in a large pot. Add the sliced garlic, onions and saffron and cook over moderately high heat, stirring, until the onions soften, about 6 minutes. Add the cumin, paprika, cinnamon and cayenne and cook for 2 minutes. Stir in the honey and tomato paste and cook until lightly caramelized, about 4 minutes. Add the clam juice, wine and water; bring to a boil.
Add the potatoes and cook over moderate heat until tender, about 20 minutes. Transfer 3 cups of the potatoes and onions to a blender along with a little of the broth and puree until smooth. Stir the puree into the soup and bring to a boil. Season with salt and black pepper.
Just before serving, add the fish and simmer just until it flakes easily. Ladle the chowder into bowls and pass the croutons and <a href="/recipes/rouille">Rouille</a> separately.
The chowder can be prepared through Step 3 and refrigerated for up to 2 days. Bring to a simmer before adding the fish.