Dieppe Spicy Fish Chowder
Experience the flavors of the Northern French coast with this rich and aromatic Spicy Fish Chowder, inspired by the highly-regarded seafood cuisine of Dieppe. This hearty soup combines tender chunks of fresh fish, vibrant tomatoes, and aromatic vegetables, all perfectly spiced with cayenne pepper for that hidden kick. Served alongside crispy garlic croutons and a dollop of Rouille—a garlicky, spicy mayonnaise—the chowder is finished off with a sprinkle of melted Gruyere or Emmental cheese. It's not just a soup; it's a delightful meal that captures the essence of French coastal dining, ideal for chilly days or special gatherings.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Bar fish or Sole
1 lb (skinned, boned, and chopped into small pieces)
Onions
2 (peeled and finely chopped)
Garlic cloves
2 (peeled and minced)
Olive oil
2 tablespoons (for sweating the onions)
Leeks
2 (cleaned and finely chopped)
Tomatoes
1 lb (finely diced)
Tomato paste
2 tablespoons (for added richness)
Dry white wine
2 glasses (for deglazing and flavor)
Water
2 pints (as the soup base)
Bouquet garni
1 (for seasoning (herb bundle))
Cayenne pepper
1-2 teaspoons (for spice)
Saffron
1 pinch (for flavor and color)
Salt
to taste (for seasoning)
Ground pepper
to taste (for seasoning)
Fennel seeds
to taste (for added flavor)
Rouille
2-3 tablespoons (for serving)
Garlic-flavored croutons
4 ounces (for garnish)
Emmental or Gruyere cheese
2-4 ounces (grated, for garnish)
Instructions
1
In a large stockpot or Marmite, heat the olive oil over medium heat. Add the finely chopped onions and gently sweat them until they become translucent.
2
Incorporate the finely diced tomatoes, chopped leeks, and minced garlic into the pot, stirring well. Cook for approximately 2-3 minutes until the vegetables soften.
3
Carefully add the chopped fish pieces to the mixture and stir gently to combine, allowing the flavors to meld together.
4
Stir in the tomato paste, dry white wine, and water, then season with salt, ground pepper, fennel seeds, and cayenne pepper. Mix everything thoroughly to ensure an even distribution of ingredients.
5
Cover the pot and simmer the chowder for 1.5 to 2 hours over medium heat, allowing the flavors to develop fully.
6
Once cooked, use a handheld blender or mixer to puree the soup until smooth. If you prefer a chunky texture, blend only half of the mixture.
7
Return the soup to a boil, stirring well to refine its consistency. Add a pinch of saffron and adjust the seasoning as needed.
8
Serve the chowder hot, garnished with crispy garlic croutons, a generous dollop of Rouille, and a sprinkle of grated Gruyere or Emmental cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Dieppe Spicy Fish Chowder?
It is a rich and aromatic seafood soup inspired by the coastal cuisine of Dieppe in Northern France, featuring fish, tomatoes, and spices.
What type of fish is best for this recipe?
The recipe recommends using Bar fish or Sole, skinned, boned, and chopped into small pieces.
How long does it take to cook the chowder?
The chowder needs to simmer for approximately 1.5 to 2 hours to allow the flavors to develop fully.
Is the Dieppe Fish Chowder spicy?
Yes, it has a hidden kick from the addition of 1-2 teaspoons of cayenne pepper.
What is Rouille?
Rouille is a garlicky, spicy mayonnaise traditionally served as a dollop on top of French seafood soups.
Which vegetables are used in the base?
The base consists of finely chopped onions, minced garlic, cleaned leeks, and finely diced tomatoes.
What kind of wine should I use?
The recipe calls for two glasses of dry white wine for deglazing and adding flavor.
Should the soup be smooth or chunky?
You can choose your preference; use a handheld blender to puree it completely for a smooth texture, or blend only half for a chunky consistency.
What is the purpose of the saffron?
A pinch of saffron is added at the end of cooking to provide a distinct aromatic flavor and a vibrant golden color.
What are the traditional garnishes for this soup?
It is traditionally served with crispy garlic croutons, a dollop of Rouille, and grated Gruyere or Emmental cheese.
Can I use water instead of fish stock?
Yes, the recipe uses 2 pints of water as the primary soup base along with white wine.
What is a Bouquet garni?
A Bouquet garni is a bundle of herbs used to season the soup during the simmering process.
How do I prepare the onions?
Onions should be peeled, finely chopped, and gently sweated in olive oil until translucent.
What kind of pot is recommended?
A large stockpot or a traditional French Marmite is recommended for cooking the chowder.
Why is tomato paste added?
Two tablespoons of tomato paste are used to add richness and depth to the soup broth.
When should I add the fish?
The chopped fish pieces should be added after the vegetables (onions, leeks, garlic, and tomatoes) have softened.
How do I prepare the leeks?
Leeks should be thoroughly cleaned and finely chopped before being added to the pot.
Is there fennel in this recipe?
Yes, fennel seeds are added to taste to provide a traditional coastal flavor profile.
What cheese is best for topping the chowder?
Grated Emmental or Gruyere cheese are the preferred choices for finishing the dish.
Can I adjust the amount of cayenne pepper?
Yes, you can use between 1 and 2 teaspoons depending on your preference for heat.
How much fish is required for this recipe?
The recipe calls for 1 lb of Bar fish or Sole.
Does this recipe require a blender?
A handheld blender or mixer is used if you wish to puree the soup to a smooth consistency.
What is the first step in making the chowder?
The first step is heating olive oil in a large stockpot and sweating the chopped onions.
How much water is needed?
The recipe requires 2 pints of water.
Are the croutons specific?
The recipe suggests using 4 ounces of garlic-flavored croutons for the best taste.
Is this a good meal for cold weather?
Yes, it is described as a hearty meal ideal for chilly days or special gatherings.
How many garlic cloves are used?
The recipe uses 2 peeled and minced garlic cloves in the soup base.
Do I need to boil the soup again after pureeing?
Yes, return the soup to a boil after pureeing to refine its consistency before adding saffron.
Can I use other white fish?
While Bar fish and Sole are suggested, other firm white fish can be substituted if necessary.
Is olive oil used for flavoring or cooking?
Two tablespoons of olive oil are specifically used for sweating the onions at the start of the recipe.