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Dutch oven is better for making pot roast or thick proteins. You can make a seafood chowder with any pot don't need a Dutch oven to do it, you will likely over-cook seafood if you use it.
Thanks, just watched the video and it looks great and easy. At 2:15 of the video. what juice was she pouring in from a bottle? She sounded like saying "eggplant juice", but I don't think that's what she said.
I have an adaptation of the old New York Times Cookbook bouillabaisse recipe I make in my Le Creuset. It tastes nothing like any bouillabaisse I've had in the south of France but I really like it.
I start with a fennel, celery, onion, garlic, leek base with bay leaves and a lot of thyme. I like my fennel and thyme cooked soft so I start those first in olive oil and use a couple cups of fennel. For liquid, I use a container of Parmalat chopped tomato, a fruity white wine like sauvignon blanc (not cheap over-oaked Chardonnay), and steamed hard shell clam stock (called littlenecks, locally) if I don't have anybody coming with iodine sensitivity. I add flavor with More Than Gourmet fish stock and More Than Gourmet glace des fruites des mer (lobster/shrimp stock) if I'm not dealing with iodine sensitivity. That simmers for 30+ minutes. Fish out the bay leaves. 10 minutes before serving I add a bunch of chopped parsley and bring it back to a boil. The seafood depends on the iodine problem. Haddock and sole first, sea scallops, shell-off raw shrimp. The cooked clams from making the clam stock go in last. I put cooked lobster meat in the soup bowl and ladle the very stew-like soup over it to warm it up. I make croutons from sliced French bread and spread garlic/mayo aioli on them and tell the guests to spread and float those on the soup.
The more typical ciopinno-like dishes have lobster, shrimp, and clam/mussel shells in the soup. I don't like doing that.
I don't even know what a dutch over is. I guess you can cook stove top, but I thought it was something that is over proof that can also be used in an oven. Google images show it being used on a camp fire.
Like others have said, fish cooks fast, especially shrimp which gets rubbery if overcooked, so fish stews and one pot meals would be the best for a dutch oven.
I have an adaptation of the old New York Times Cookbook bouillabaisse recipe I make in my Le Creuset. It tastes nothing like any bouillabaisse I've had in the south of France but I really like it.
Thanks for sharing your recipe. I read that bouillabaisse often uses saffron? wonder how that contributes to the flavor. it seems you can do without it, which is good as it's so expensive.
Thanks for sharing your recipe. I read that bouillabaisse often uses saffron? wonder how that contributes to the flavor. it seems you can do without it, which is good as it's so expensive.
Don't use too much saffron. When it says "just a pinch," that's what it means. Or you can end up with something with a bleach aftertaste.
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(although, clam juice? 
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