Soup, Chili, Stew and Dumpling Recipes
Manhattan Fish Chowder
Prep: 10 min | Cook: about 30 min | Yield: 4 servings
Ingredients
- 2 teaspoons olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 cup water
- 2 tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/8 teaspoon cayenne
- 2 (14.5 ounce) cans diced tomatoes
- 1 (8 ounce) bottle clam juice
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 bay leaf
- 1 fresh fennel bulb, trimmed, cored and chopped
- 1 pound halibut, cut into 1 inch pieces
- 1/2 cup chopped Italian parsley
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and celery; cook for 5 minutes, stirring often, or until softened.
- Add garlic; cook, stirring constantly, for about 30 seconds or until fragrant.
- 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.
- Stir in halibut; cook for 2 minutes or until fish is opaque.
- Remove from heat and stir in parsley. Remove and discard bay leaf.
Nutrition
Per serving: 235 calories, 25g protein, 4g total fat (1g sat., 0g trans), 24g carbohydrate, 6g fiber, 13g sugar, 57mg cholesterol, 759mg sodium