Learn How to Make this Amazing Manhattan Fish Chowder, It’s So Easy!
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Manhattan Fish Chowder
- 1 ½ lbs of Halibut or Cod (wild caught)
- 1 medium to large onion (diced small)
- 2 medium carrots (diced small)
- 1 large stalk of celery (diced small)
- 2-3 cloves of garlic (minced)
- 1 can of corn (preferably organic)
- 2 medium to large red potatoes (diced bite size)
- 2 10 oz. cans organic plum tomatoes (pureed)
- about 4 cups of fish stock/broth
- about 2 cups white wine
- sea salt
- cracked black pepper
- olive oil
- Dice the onion, carrots, celery and garlic to approximately the same size and sauté in a couple of tablespoons of extra virgin olive oil until veggies are soft and onions translucent. (about 10 – 15 minutes)
- Pour white wine over vegetables stirring to loosen any bits from the bottom of the pan and reduce for a few minutes.
- Add tomato puree and stir to blend then add the fish stock salt and pepper to taste.
- Once soup comes to a boil, reduce to simmer for 20-30 minutes.
- Add potatoes and corn and continue to cook for another 20 minutes or so.
- During the last 20 minutes, season fish with salt and pepper and grill or sauté on both sides until seared and cooked through.
- Add fish to individual plates.
Optional: serve with bread and a green salad.
Nutrition:
Although I do not have specific nutritional data for this recipe, is low in calories and fat and high in Omega-3 Fatty acids.
Dianne,
I not only love the recipe, but your video skills and tidbits about the 7th grade cutting board made this vid a delight to watch! Definitely keep these videos coming. They create awesome rapport witht he viewer! Bravo!!!
Amy
Amyyyyyyy!!!! Thank you so VERY much! I really appreciate your feedback and kind words. The video was fun to make and I really tried hard to not stress about it too much and just do it. So thank you again.
Let me know if you try the recipe
Warmly,
Dianne
Looks yummy! And with the rainy days in NorCal right now…soup’s the thing. We may have to try this sometime this week.
Hmmm…
Heidi Sue
Thanks Heidi, I know how soothing and nurturing soups can be this time of year. Please leave a comment and let me know how it turns out!
And by the way, can you work on making the rains stop before my trip down there in Feb.?
Thanks
Dianne
I loovvveee thisssss!
More video recipes please!!!
This could really help me with cooking.
OMG! OMG! OMG!
You’re a genius.
PS. can you provide a “materials” list too… what I’ll need to cook with and actually prepare the meal… measuring cups…
Yay Susan,
I am so very glad you liked this… More coming soon.
I know for sure you’ll be able to do this… no problem.
Huge smile from your comment,
made me laugh a little too.
For this particular recipe, you’ll need a stock pot, similar to the one I used in the video, cutting board, sorry you can’t have mine from 7th grade LOL a good knife is a must in any chef’s kitchen, and yes Susan you are a chef! um let’s see…flat bottom fry pan to saute the fish wooden spoon and I think you’re good to go… oh don’t forget the wine bottle opener. The fish stock I used came in a 32 oz box, so did not need to measure out the four cups and the wine… honestly was a guestamate I just kept pouring, probably ended up using about 2/3rds of the bottle
he! if you prefer, you can measure out the wine…but really no need, you really can’t over do it.
I hope you make this and if you do, PLEASE come back and let us know how it went…
Bon Appetit !