Salsify-Fish Chowder

Name: Salsify-Fish Chowder
Yield: 4 servings
Cuisine: French
Ingredients: 1 meaty fish skeleton (1–1½ pounds); 5 cups water; 3 small onions, sliced thin (1 cup); 2 tablespoons butter; 1 pound scorzonera (or substitute white salsify); 1 pound scorzonera (or substitute white salsify); Lemon juice; 2 tablespoons flour; 1 pound thick, lean fish fillets (cod, hake, haddock), cut into 1-inch pieces; 1 pound thick, lean fish fillets (cod, hake, haddock), cut into 1-inch pieces; 1 pound thick, lean fish fillets (cod, hake, haddock), cut into 1-inch pieces; 1 pound thick, lean fish fillets (cod, hake, haddock), cut into 1-inch pieces; 1 pound thick, lean fish fillets (cod, hake, haddock), cut into 1-inch pieces; About ¾ cup light cream or half-and-half; About ¾ cup light cream or half-and-half; Salt and white pepper; Salt and white pepper

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Warmly satisfying, this combination suggests more complexity than you might imagine—hints of mushrooms, artichoke hearts, potatoes—thanks to the soft, mysterious salsify.

Ingredients

1 meaty fish skeleton (1–1½ pounds)
5 cups water

Europe
France
Spain
Belgium
Italy
United Kingdom
Fish course
Pescatarian
Spring
Mediterranean
Soup

Method

Remove gills if any, from fish head; chop skeleton into manageable pieces; combine with water and simmer, partly covered, for 2 minutes. Remove meat from bones and reserve. Skim broth; return bones to pot and simmer gently for 20 minutes, partly covered. Strain and reserve stock. Discard bones.
In a heavy flameproof casserole cook onions in butter over moderate