Manhattan Style Fish Chowder
2 tablespoons olive or avocado oil
1 cup chopped yellow onion
1 cup chopped carrot
1 cup quartered baby new potatoes
1 tablespoon chopped garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups vegetable stock
⅓ cup dry white wine
2 tablespoons fresh lemon juice
1 (28-oz.) can no-salt-added crushed tomatoes
16 ounces skinless cod or snapper fillets, cut into 1/2-in. pieces
1/3 cup fresh flat-leaf parsley
Grilled whole-wheat baguette slices, for serving
Heat olive oil in a Dutch oven over medium heat; add onion, carrot, potatoes, garlic, salt, and pepper; cook, stirring often and until the onions begin to soften, 5 to 7 minutes.
Next, add stock, wine, and lemon juice and bring to a boil. Reduce heat to medium, and simmer for 10 minutes; stir in tomatoes, and simmer until thickened, about 10 minutes. Stir in fish; cover, and simmer for 5 minutes.
Finally, sprinkle with parsley and serve with grilled baguette slices.
Prep Time: 15 min Cook Time: 40 min Servings: 4 (serving size 2 cups)
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