Do you need a quick yet delicious idea for a winter warming soup? Do you need a new way of preparing frozen white fish from your freezer?
You must try this 20-minute Manhattan Fish Chowder recipe.
20-Minute Manhattan Fish Chowder
24-ounces of white fish such as Cod
4 Roma tomatoes, chopped
2 teaspoons Old Bay seasoning
4 fluid ounces white wine
4 tablespoons tomato paste
4 teaspoons vegetable base
2 shallots, diced - could use 1 small white or yellow onion
Parsley to taste, chopped (optional)
Cook fish in pan with 4 teaspoons of olive oil until 145 degrees, approximately 3-5 minutes per side. Remove fish from pan and break into bite-sized chunks.
Add diced shallot (or onion) to pan (no need to clean it out) and cook to soften 3-5 minutes. Add two cups water, tomato paste, Old Bay, chopped tomatoes, vegetable base, and wine. Boil and then cook for 5 minutes.
Add cod and chopped parsley, 1/2 teaspoon pepper. Warm through by cooking 1-2 minutes.
We loved how fast this meal came together and appreciated being able to use fish from the freezer caught from a recent ocean-fishing trip.