Grouper Chowder

If you can't find grouper, substitute tilefish or cod fillets.

Slideshow:Amazing Seafood Recipes

  • Servings: 12

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  • 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
  • Rouille

How to make this recipe

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Make Ahead

The chowder can be prepared through Step 3 and refrigerated for up to 2 days. Bring to a simmer before adding the fish.

Contributed By Photo © Melanie Acevedo Published December 1999

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