Legendary Dishes | Chaudrée Saintongeaise (chowder of Saintonge)

FRANCE

This chowder is different because the fish is cooked in a langoustine bisque. Some versions use a fish stock but the bisque gives it a distinct flavour. We combined hake and mackerel, and added the stock from the mackerel heads and bones to get a concentrated flavour.

  • 1.5 kg assorted fish (from cuttlefish, gurnard, hake, mackerel, red mullet, skate), cut into equal-sized pieces, marinated in fish sauce for several hours)
  • 1.5 litres langoustine bisque
  • 1.5 kg potatoes, cut into 1 cm dice
  • 150 g onions, chopped small
  • 100 ml cognac
  • 45 ml fish sauce
  • 30 ml olive oil
  • 2 garlic cloves, crushed

Cook the potatoes. Sauté the garlic and onions in the oil over a medium heat for ten minutes. Bring the bisque to the boil. Deglaze garlic and onions with cognac, pour into the bisque pot. Add the fish and cook at a high heat for 5 minutes. Add the potatoes, cook for a few minutes, then serve.