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Nico Monday and Amelia O'Reilly's Smoked Fish Chowder (The Market Restaurant)

Serious Eats Kate Williams Post a comment

Laced with fennel, leeks, and bay leaf, Nico Monday and Amelia O'Reilly's Smoked Fish Chowder from Food and Wine's new cookbook America's Greatest New Cooks is a complex, fragrant take on the classic even before adding its namesake ingredient. But it is the flaked smoked fish that truly takes this chowder to another level. The smoke's aroma is the first thing to hit when ladling a bowl, and it certainly permeates the soup. However, since it is added so late in the cooking, this smoke gives way to the sweet corn, fennel, and potatoes. More

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