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Manhattan Fish Chowder

Course Soup
Cuisine American

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:

  1. In a pot, heat the oil over medium heat and add the bacon. Stir until tender but do not brown.
  2. Add onions, bell pepper and celery and sauté for 2 minutes.
  3. Add tomatoes, fish stock, and Chinese sea bream and bring to a boil.
  4. Add and stir in potatoes and reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
  5. Take out the fish head. Season with salt and pepper.
  6. Add fish, shrimps, and clams and continue cooking until done.

Fish Stock:

  1. Combine all together in a stock pot.
  2. Bring to a boil then simmer for 30 min.
  3. Strain into a plastic container & cool in ice bath.