Best 3 Manhattan Fish Chowder Recipes
Indulge in a delectable journey with the Manhattan Fish Chowder, a culinary masterpiece that harmonizes the essence of the sea with a symphony of flavors. This classic American dish, with its roots in the bustling streets of New York City, embodies the spirit of comfort and warmth. Dive into a rich and creamy tomato-based broth, gently simmered to perfection, embracing tender pieces of fish, succulent clams, and a medley of vegetables. Experience the harmonious blend of sweet and savory notes, enhanced by a touch of smokiness from bacon, while a hint of thyme adds a subtle herbal dimension.
Savor the Manhattan Fish Chowder in its various forms, each offering a unique twist on this timeless recipe. From the classic New England-style chowder, brimming with flavorful clams and chunks of fish, to the hearty Rhode Island version, boasting a robust broth enriched with tomatoes and spices, there's a chowder for every palate. Discover the richness of the New York-style chowder, elevated with the addition of white wine and sherry, or embrace the simplicity of the traditional Maine chowder, where the pure essence of fish and vegetables shines through.
Whichever variation you choose, the Manhattan Fish Chowder promises an unforgettable culinary experience. Gather your loved ones around the table and embark on a delightful journey into the depths of flavor. Let the warmth of this comforting dish embrace you as you create lasting memories over bowls of pure culinary bliss.
MANHATTAN FISH CHOWDER WITH ROASTED FINGERLING POTATOES AND BACON RELISH
Steps:
- For the broth: Heat the oil in a medium saucepan over medium heat. Add the bacon and cook until golden brown and crispy, stirring occasionally, about 7 minutes. Remove the bacon and reserve for the relish.
- Increase the heat to high, add the onions, celery, and carrots and cook until slightly soft, about 5 minutes. Stir in the garlic and cook 30 seconds. Add the wine and cook until almost completely reduced, and then add the fish stock and bring to a boil. Add the tomato puree to the broth and bring back to a boil. Cook until slightly reduced and thickened, about 10 minutes.
- For the potatoes: Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet, toss with 2 tablespoons of the oil and season with salt and pepper. Roast in the oven until golden brown and just cooked through, turning once, about 15 minutes.
- For the fish: Heat the oil in a large nonstick, oven-safe pan until it shimmers. Season the fish on both sides with salt and pepper and cook until golden brown. Turn over, transfer to the oven, and cook until just cooked through, 8 minutes. Cut crosswise into 4 equal pieces.
- For the relish: Heat the oil in a small saute pan over medium heat. Add the reserved bacon and cook until golden brown. Add the garlic and red chile flakes and cook for 30 seconds. Stir in the parsley and transfer to a small bowl.
- To serve: Ladle the broth into 4 bowls. Place a piece of halibut in the center of the bowl. Arrange 3 potato halves around the fish and garnish with the bacon relish.
MANHATTAN FISH CHOWDER
Chunks of tilapia are added to this traditional tomato-based soup in the final minutes of simmering. The fish cooks quickly, without breaking apart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 9
Steps:
- In a large 5-quart pot or Dutch oven, cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Spoon off and discard all but 1 tablespoon fat. Add onion and carrots; cook, stirring occasionally, until softened, about 10 minutes. Add tomatoes and their juice (breaking tomatoes up with a spoon), clam juice, and 1 1/2 cups water; bring to a boil.
- Add potatoes and thyme; reduce heat to simmer. Cook until potatoes are tender, but not falling apart, 15 to 20 minutes.
- Add tilapia; cover, and cook until opaque and flaky, about 3 minutes. Season with salt and pepper. With a ladle, spoon solids and liquid into 6 soup bowls; serve immediately.
Nutrition Facts : Calories 225 g, Fat 3 g, Protein 21 g
MANHATTAN FISH CHOWDER
Easy & Delicious, perfect for cold weather comfort, serve with crusty bread or crackers...YUM
Provided by Monika Rosales
Categories Chowders
Time 1h
Number Of Ingredients 14
Steps:
- 1. In a large pot add olive oil, onions, celery, carrots & garlic "sweat" (soften)down about 5 mins.
- 2. add in tomato paste and combine well, then add in the fish stock, wine, bay leaf, thyme, salt & pepper, simmer covered about 15 mins.
- 3. add the fish chunks & potatoes and simmer another 20 mins...if you like a little heat add red pepper flakes.
Tips for Making the Best Manhattan Fish Chowder:
- Use a variety of fish. This will give your chowder a more complex flavor.
- Don't overcook the fish. Fish cooks quickly, so be careful not to overcook it, or it will become tough.
- Use a good quality fish stock. This is the base of your chowder, so make sure it's flavorful.
- Add vegetables for a healthy twist. Veggies like corn, potatoes, and carrots are all great additions to Manhattan fish chowder.
- Season to taste. Add salt, pepper, and other seasonings to taste until you're happy with the flavor.
- Serve with crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Manhattan fish chowder is a classic American dish that's perfect for a cold winter day. It's hearty, flavorful, and easy to make. With these tips, you can make the best Manhattan fish chowder that will warm your soul and satisfy your taste buds.
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