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Recipe · Poitou-Charentes
Chaudrée charentaise aux poissons
Charente fish and potato chowder
⏱ 75 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.5 kg (3.3 lb)mixed small fisheel, plaice, cuttlefish, skate
800 g (28 oz)potatoes
3onions
4 clovesgarlic
250 ml (1 cup)dry white wine
1bouquet garni
1Espelette pepper
50 g (2 oz)butter
50 ml (3½ tbsp)oilsalt, pepper, parsley
- 1.5 kg (3.3 lb) mixed small fish eel, plaice, cuttlefish, skate
- 800 g (28 oz) potatoes
- 3 onions
- 4 cloves garlic
- 250 ml (1 cup) dry white wine
- 1 bouquet garni
- 1 Espelette pepper
- 50 g (2 oz) butter
- 50 ml (3½ tbsp) oil salt, pepper, parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Clean the fish and cut into pieces.
- Sauté the onions and garlic in oil and butter in a Dutch oven.
- Add the potatoes cut into large cubes.
- Pour in the white wine and add water to cover.
- Add the bouquet garni, chili and salt.
- Cook for 20 minutes over medium heat.
- Add the fish, starting with the firmest (cuttlefish).
- Cook 10–15 minutes more depending on size, without stirring too much.
- Sprinkle with parsley and serve with toasted country bread.
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