La Chaudrée

Fish Chowder

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

At sea in the old days, fishermen cooked their meals in a chaudière (casserole), hence the word chaudrée for fish stew. The term migrated with cod fishermen to the Grand Banks off Nova Scotia, and from there to the New World as chowder. Chaudrée was once as important on the Atlantic coast of France as Bouillabaisse along the Mediterranean. Like Bouillabaisse, it is a whole meal, with many versions. This simple recipe from the port of Fouras, near La Rochelle, contains plenty of onions, butt