Best Manhattan Fish Chowder With Roasted Fingerling Potatoes And Bacon Relish Recipes

Manhattan Seafood Chowder image

Provided by Hungarian Gypsy

Categories Chowders

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 23

3 slices bacon
2 cups celery, diced
1 red bell pepper
2 cups onions, diced
3 garlic cloves, crushed
1 cod fish fillets or 1 any other firm white fish fillet, cut into chunks
4 cups water (or mixture of chicken broth and water)
1 (28 ounce) can plum tomatoes
2 (14 ounce) cans diced tomatoes
16 ounces fresh clams, chopped or
2 (10 ounce) cans chopped clams or 2 (10 ounce) cans baby clams
1 (10 ounce) bottle clam juice
5 red potatoes, cut into small chunks
3 carrots, diced
1 teaspoon paprika
1 teaspoon Mrs. Dash seasoning mix
1 teaspoon Old Bay Seasoning
1/2 teaspoon oregano flakes
1/2 teaspoon red pepper flakes
louisiana hot sauce (to your preference)
1/2 lb small shrimp
salt
pepper

Steps:

Cut bacon into small pieces and fry in pan.
Remove from heat, drain and set aside.
Saute celery, red bell pepper, onions and garlic in small amount of bacon grease for several minutes to sweat.
Add fish and lightly sear.
Add water or chicken broth and simmer for 15 minutes.
Add tomatoes, clam juice, clams and simmer for 1 hour.
Add potatoes and carrots.
Season with paprika, red pepper flakes, Old Bay, oregano and hot sauce.
Simmer until potatoes and carrots are almost tender.
Season with salt and pepper to taste.
Add shrimp 15 minutes before serving.

Manhattan Fish Chowder image

Provided by katie in the UP

Categories Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

4 slices bacon, cut in 1/2 inch pieces
1 large onion, chopped
2 medium carrots, chopped
1 bell pepper, cut into large junks
2 garlic cloves, crushed
1 teaspoon red pepper flakes
28 ounces plum tomatoes with liquid
16 ounces bottled clam juice
1/2 teaspoon dried thyme
1 tablespoon chopped fresh thyme
2 medium baking potatoes, peeled and cut into chunks
1 lb cod, cut into 2 inch pieces

Steps:

In a large pot or dutch oven, cook bacon over med heat until browned and crisp.
Drain on paper towels and discard all but 1 tsp of fat.
Add onion, carrots, bell pepper and garlic. cook 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 boil.
Add potatoes, dried thyme and pepper flakes; reduce heat for a simmer. cook until potatoes are tender, but not falling apart. (15 to 20 minutes).
Add fish; cover and cook until opaque and flaky, about 5 minutes. Season with salt and pepper and garnish with fresh thyme.
Serve with crusty bread!

Nutrition Facts : Calories 220.6, Fat 7.7, SaturatedFat 2.4, Cholesterol 45, Sodium 517.4, Carbohydrate 20.5, Fiber 3.5, Sugar 6.3, Protein 18.1

Manhattan Fish Chowder image

Provided by Monika Rosales

Categories Chowders

Time 1h

Number Of Ingredients 14

6 c fish stock
2 fish filets, your choice, cut into pieces
1 celery rib, chopped
1 small onion, chopped
1 small carrot, chopped
1 Tbsp tomato paste
1 can(s) tomatoes, diced
1 c white wine
1 bay leaf
1 pinch thyme
2 clove garlic, smashed
1 Tbsp olive oil
1 medium potato, peeled and diced
salt and pepper

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.