Name: Manhattan Fish Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 6-8
Ingredients: 1 1/2 pounds firm white fish (cod, haddock, or halibut), cut into 1-inch chunks; 4 slices bacon, diced; 1 large onion, finely chopped (about 1 1/2 cups); 2 celery stalks, finely diced; 1 medium carrot, finely diced; 2 cloves garlic, minced; 1 can (28 ounces) diced tomatoes, undrained; 3 cups fish or seafood stock; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 3/4 pound red potatoes, diced into 1/2-inch cubes (about 2 cups); 1/4 teaspoon red pepper flakes (optional); 2 tablespoons fresh parsley, chopped; Salt and freshly ground black pepper to taste

Instructions

Cook the bacon

In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the fat in the pot.
Sauté the vegetables

Add the onion, celery, and carrot to the bacon fat and cook over medium heat until vegetables begin to soften, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add liquids and seasonings

Pour in the diced tomatoes with their juice, fish stock, bay leaves, thyme, oregano, and red pepper flakes (if using). Stir to combine and bring to a simmer.
Cook the potatoes

Add the diced potatoes to the pot. Simmer, partially covered, for about 15 minutes or until the potatoes are just tender when pierced with a fork.
Add the fish

Gently add the fish chunks to the simmering broth. Cover and cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish or it will fall apart.
Season and finish

Remove bay leaves. Return the cooked bacon to the pot. Season with salt and pepper to taste. Stir in the fresh parsley just before serving, reserving a little for garnish if desired.

Manhattan Fish Chowder

Ingredients

Instructions

Nutritional Information