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Manhattan Fish Chowder

chef.jackson's picture
Ingredients
  Fish fillets/Fish steaks 1 Pound (Use Either Fresh Or Frozen)
  Chopped bacon/Salt pork 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Boiling water 2 Cup (32 tbs)
  Canned tomatoes 1 Pound (1 Can)
  Diced potatoes 1 Cup (16 tbs)
  Diced carrots 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Catsup 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Tablespoon
  Chopped fresh thyme/1 teaspoon dried 1 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Red pepper flakes 1 Teaspoon
Directions

GETTING READY
1. Remove the frozen fish from freezer and let thaw at room temperatur for 15 minutes.
2. Remove any bones, skin, if any, and dice the fish fillets into 1-inch pieces. Keep aside.

MAKING
3. Heat a cooking casserole or Dutch oven over medium heat.
4. Add the chopped bacon or salt pork and sauté it to render fat and until it has browned.
5. Add onion and sauté it until it is soft and light golden.
6. Add the vegetables, Worcestershire sauce, catsup, herbs and seasonings to the casserole and stir.
7. Pour in the boiling water and stir well.
8. Allow the soup to come to a boil.
9. Cover the casserole and reduce heat. Let the vegetables simmer for about 30 minutes until tender.
10. Add the fish cubes to the boiling liquid and gently stir once.
11. Let the soup simmer for a few minutes, just until the fish is cooked and flakes easily.

SERVING
12. Ladle the hot soup, vegetables, and fish into soup bowls.
13. Serve with crusty bread.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
6

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