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.