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Soup and Stew Recipes

Photo by: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Manhattan-Style Fish Chowder

You can use any firm whitefish in this classic tomato-based soup.

Cooking Light MARCH 2003

Yield: 6 servings (serving size: 2 cups)

Ingredients

2 tablespoons butter
2 3/4 cups chopped onion
1 cup chopped carrot
3/4 cup chopped celery
3 garlic cloves, minced
1/4 cup tomato paste
1 cup dry white wine
2 cups chopped peeled red potato

2 cups water
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (8-ounce) bottles clam juice
1 (28-ounce) can diced tomatoes, undrained
1 bay leaf
2 pounds halibut fillets, skinned and cut into 1-inch pieces

Preparation

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; simmer 30 minutes.

Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.

Nutritional Information

Amount per serving

Calories: 323
Calories from fat: 21%
Fat: 7.6g
Saturated fat: 2.9g
Monounsaturated fat: 2.3g
Polyunsaturated fat: 1.5g
Protein: 35.9g
Carbohydrate: 27.7g
Fiber: 5.5g
Cholesterol: 61mg
Iron: 3.1mg
Sodium: 878mg
Calcium: 144mg

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Manhattan-Style Fish Chowder recipe