Manhattan-Style Fish Chowder
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Ingredients
2 tablespoons butter
2 ¾ cups chopped onion
1 cup chopped carrots
3/4 cup chopped celery
3 garlic cloves, minced
¼ cup tomato paste
1 cup dry white wine
2 cups chopped peeled red potatoes
2 cups water
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 clam juice bottles (8 oz each)
1 can diced tomatoes, skinless (28 oz)
1 bay leaf
2 pounds halibut fillet, peeled and cut into 1-inch-thick slices
To make
In this classic tomato soup, you can use any solid whitefish.
Melt the butter in a roasting pan over medium-high heat. Add the onion, carrot, celery, and garlic to the pan; simmer for 10 minutes or until lightly browned. Add the tomato paste; cook for 1 minute. Add the wine; cook for 1 minute. Add the potatoes and the following 7 ingredients (potatoes with bay leaves); bring to a boil. Reduce heat; simmer 30 minutes.Add the fish. Cover and simmer over low heat for 10 minutes or until the fish flakes easily when pricked with a fork. Discard the bay leaf.
Melt the butter in a roasting pan over medium-high heat. Add the onion, carrot, celery, and garlic to the pan; simmer for 10 minutes or until lightly browned. Add the tomato paste; cook for 1 minute. Add the wine; cook for 1 minute. Add the potatoes and the following 7 ingredients (potatoes with bay leaves); bring to a boil. Reduce heat; simmer 30 minutes.Add the fish. Cover and simmer over low heat for 10 minutes or until the fish flakes easily when pricked with a fork. Discard the bay leaf.
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Author:Admin
Published: 11/20/2023 9:37 PM
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