Recipes
Manhattan Fish Chowder
21
Dec
Dec
Flatiron Graces Maiden Top Eats Series
Manhattan Fish Chowder
Ingredients
- 1 teaspoon extra virgin olive oil
- 45 grams bacon sliced, finely chopped
- 200 grams White onions chopped
- 70 grams green bell pepper, diced ½ inch
- 80 grams celery diced ½ inch
- 800 grams whole peeled tomatoes, with juice, chopped
- 0.8 liter fish stock
- 1 head Chinese sea bream, cleaned
- 450 grams potatoes
- 1/2 inch diced
- 5 grams sea salt
- 3 grams black pepper freshly ground
- 1/2 kilo whole fish (head on), fillet
- 1/4 kilo shrimps (black tiger) whole
- 1/4 kilo clams, pre-cooked
Fish Stock:
- from 1 whole fish bones, cut up in 4, washed well
- 30 grams celery with leaves
- 60 grams carrot, sliced
- 100 grams white onion sliced
- 1.5 liter purified water
Instructions
Main:
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In a pot, heat the oil over medium heat and add the bacon. Stir until tender but do not brown.
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Add onions, bell pepper and celery and sauté for 2 minutes.
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Add tomatoes, fish stock, and Chinese sea bream and bring to a boil.
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Add and stir in potatoes and reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
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Take out the fish head. Season with salt and pepper.
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Add fish, shrimps, and clams and continue cooking until done.
Fish Stock:
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Combine all together in a stock pot.
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Bring to a boil then simmer for 30 min.
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Strain into a plastic container & cool in ice bath.