bernie’s manhattan seafood chowder
yields approximately 1 gallon
- 1/4 c olive oil
- 2 lbs onions diced ½”
- 1 bunch celery diced ½”
- 1 lb green pepper diced ½”
- 1 lb red pepper diced ½”
- 1 clove garlic minced
- 1 t dry thyme
- 3 cans (15 oz) diced tomatoes
- 1 1/2 c tomato paste
- 3 qts water & ½ lb minors clam base, or 3 qts fish stock (we carry frozen homemade fish stock at the market)
- 2 lbs idaho potatoes peeled, diced ¾”
- 1c white wine
- 2 lbs assorted lean, firm ocean fish, cubed 1”
heat olive oil, add items 2 – 6 and sauté until soft. add diced tomatoes, reduce heat to simmer, cook 10 min. stir in tomato paste, simmer 5 min. add stock, or water & base, turn heat to high, add potatoes & wine. cook until potatoes are just done. add fish, cook 5 min. turn off heat, let rest 5 minutes and serve!
[…] he’s also a great football fan and in the spirit of the super bowl, he will share both his new england and his manhattan recipes with you. we’ll be offering both chowders, either hot or cold to take home and heat up, this […]