La Chaudrée de La Capitaine

Name: La Chaudrée de La Capitaine
Cuisine: France
Ingredients: 1 pound whiting, cleaned and cut into pieces; 2 cod heads, cleaned; 2 large cleaned sole or flounder “frames”; 2 large cleaned sole or flounder “frames”; 1 pound cleaned squid, sliced; ½ pound carrots, coarsely chopped; 6 leeks, white and light green parts, well washed and coarsely chopped; ½ pound yellow onions, coarsely chopped; ¼ cup unsalted butter plus extra for the beurre manié; ¼ cup unsalted butter plus extra for the beurre manié; Pepper from the mill; Salt; 8 cups fish fumet or chicken broth of your choice; 8 cups fish fumet or chicken broth of your choice; 1½ cups dry white wine; 2 cups bottled clam juice; ½ cup cloves garlic, peeled; Large bouquet garni; ½ teaspoon ground coriander; Dash of ground cloves; 1 quart Manila or cherrystone clams, cleaned and well scrubbed; 1 quart mussels, debearded, cleaned, and well scrubbed; 3 shallots, very finely chopped; 1 quart Manila or cherrystone clams, cleaned and well scrubbed; 2 tablespoons Cognac; Flour as needed; 3 tablespoons chopped fresh tarragon leaves

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

La Capitaine was the nickname given to one of my great grandmothers. An orphaned daughter of a captain who lost his life in the most famous cavalry charge in French history, she was widowed early from yet another captain. She raised her three sons on the profits of a small mattress-making business and by cooking very formal dinners in very upper class households. This is the way she prepared the chaudrée of her native Poitou south of the Loire.

This chowder is made according to one

Ingredients

Europe
France
Dinner
Fish course
Pescatarian

Ingredients

Method