Legendary Dishes | Chaudrée Saintongeaise (chowder of Saintonge)


This version is different because the fish is slow cooked in langoustine bisque. Some versions use a fish fumet or a fish stock but the bisque gives it a distinct flavour. 

  • 1.5 kg assorted fish (from cuttlefish, eel, gurnard, hake, langoustine, mackerel, plaice, red mullet, sole, skate), cut into equal-sized fillets and pieces)
  • 1.5 litres langoustine bisque
  • 1.5 kg potatoes, cut into large chunks
  • 150 g onions, chopped small
  • 100 ml cognac
  • 30 ml olive oil
  • 2 garlic cloves, crushed

Sauté the garlic and onions in the oil over a medium heat for ten minutes. Deglaze with cognac, add the bisque and bring to the boil. Add the fish and cook at a low heat for 20 minutes. Test the fish after 15 minutes. Meanwhile cook the potatoes in a separate pot. Serve the fish with the potatoes in the bisque.