Manhattan-Style Fish Chowder

Manhattan-Style Fish Chowder
Photo by Photography: Randy Mayor

Ingredients

  • 2 (8-ounce) bottles clam juice
  • 3 garlic cloves, minced
  • ¼ cup tomato paste
  • 1 cup dry white wine
  • 2 cups chopped peeled red potato
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • + 9 more ingredients
    • 1 (28-ounce) can diced tomatoes, undrained
    • 1 bay leaf
    • 2 pounds halibut fillets, skinned and cut into 1-inch pieces
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • 2 ¾ cups chopped onion
    • 1 cup chopped carrot
    • 2 tablespoons butter
    • ¾ cup chopped celery
    • 2 cups water

Melt butter in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic to pan; sauté 10 minutes or until lightly browned. Stir in tomato paste; cook 1 minute. Stir in wine; cook 1 minute. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; ...

View full recipe at My Recipes

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