Charentaise chowder
  • Temps de préparation: 45 minutes
  • Nombre de personnes:
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Charentaise chowder

By 17 February 2023

Ingredients

Instructions

  • 2 pieces of monkfish tail
  • 400 g of sole
  • 4 red mullet fillets
  • 4 garlic cloves
  • 150 g butter (from Charente!)
  • 2 tbsp. tablespoon olive oil
  • 300 g small cuttlefish
  • 50 cl of dry white wine
  • 1 bouquet garni
  • Croutons
  • 1/2 baguette, sliced
  • Ground pepper
  1. Prepare the fish (sole, monkfish) by emptying them, cleaning and scaling them and cutting them into pieces.
  2. Clean the small cuttlefish. Lift the red mullet fillets. Reserve the fish on absorbent paper.
  3. Peel the garlic cloves and mince three. In a casserole dish, sweat them gently with 100 g of butter and the oil.
  4. Add the small cuttlefish and fry them. For in the white wine and add the bouquet garni. Fry over high heat for about ten minutes.
  5. Gradually add the fish, starting with the monkfish, then the sole, ending with the red mullet.
  6. Meanwhile, cook the potatoes in a large pot of boiling salted water and set aside.
  7. Prepare the croutons by rubbing the slices of baguette with the remaining clove of garlic and browning them in 20 g of butter.
  8. As soon as the red mullets are cooked, serve your Charentaise chowder in a serving dish. Accompany it with potatoes and croutons.
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Charentaise chowder

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