Manhattan Fish Chowder

Total time: 3 hr

Active time: 30 min

Serves: 10

Chowder brings to mind the warm, rich seafood stew of United States Atlantic Northeast. The tomato-based Manhattan fish chowder is much lighter than the original New England cream-based classic.

Ingredients

1 pound cod

3 pounds tomato

1 1/2 pounds potato

2 stems carrot

1 onion

If available:

3 stalks celery

1 bulb garlic

2 bay leaves

1 teaspoon red pepper flake

1/2 teaspoon salt

1/4 bunch parsley

Steps

  1. Prepare soup base.

    • Warm a large pot under medium heat.

    • Cut onion into 1-cm or 1/3-inch pieces. Add to pot.

    • Cut celery into 1-cm or 1/3-inch pieces. Add to pot and stir.

    • Mince garlic. Add to pot and stir.

    • Increase to medium-high heat.

    • Dice tomato into 1-cm or 1/2-inch blocks. Add to pot and stir.

    • Peel potato. Dice potato into 1/2-cm or 1/5-inch blocks. Add to pot and stir.

    • Peel carrot. Dice carrot into 1/2-cm or 1/5-inch blocks. Add to pot and stir.

    • Add red pepper flake to pot and stir.

    • Immerse bay leaves into soup base.

    • Cover pot. Turn heat down to medium low. Let simmer for two and a half hours.

  2. Add cod ten minutes before serving.

    • Add salt to taste.

    • Cut cod into 1/3-cm or 1/8-inch slices. Add to pot and stir.

    • Cover and turn off heat.

  3. Garnish and serve.

    • Roughly chop parsley and garnish.

    • Spoon into soup bowls and serve immediately.