Manhattan Fish Chowder

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Spring 2017
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Manhattan Fish Chowder

Manhattan Fish Chowder
2 tsp. olive oil
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 cup water
2 tbsp. tomato paste
1/2 tsp. dried thyme
1/2 tsp. oregano
1/8 tsp. cayenne
2 (14.5- oz.) cans diced tomatoes
1 (8- oz.) bottle clam juice
2 carrots, chopped
1 red bell pepper, chopped
1 bay leaf
1 fresh fennel bulb, trimmed, cored and chopped
1 lb. halibut, cut into 1-inch pieces
1/2 cup chopped Italian parsley

Prep: 10 minutes, Cook: about 30 minutes, Serves: 4

1. Heat oil in a large saucepan over medium heat. Add onion and celery; cook for 5 minutes, stirring often, or until softened.

2. Add garlic; cook, stirring constantly, for about 30 seconds or until fragrant.

3. Add water, tomato paste, thyme, oregano, cayenne, diced tomatoes, clam juice, carrots, bell pepper, bay leaf and fennel. Bring to a boil; reduce heat to medium-low and simmer, covered, for about 20 minutes or until vegetables are tender.

4. Stir in halibut; cook for 2 minutes or until fish is opaque. Remove from heat and stir in parsley. Remove and discard bay leaf.

Nutritional Information:
235 calories, 25 g protein, 4 g total fat (1 g sat., 0 g trans), 24 g carbohydrate, 6 g fiber, 13 g sugar, 57 mg cholesterol, 759 mg sodium


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