Manhattan Fish Chowder

Name: Manhattan Fish Chowder
Ingredients: 2 medium onions, cut in chunks; 1 green bell pepper, cut in chunks; 1 clove garlic; ¼ cup ketchup; 1 can (19 oz/540 mL) tomatoes; 3 medium potatoes; 3 carrots; 2 Tbsp olive or canola oil; 2 Tbsp olive or canola oil; 1 cup mushrooms; 2 stalks celery, cut in chunks; ½ tsp dried thyme; 1 bay leaf, crumbled; ¼ tsp freshly ground black pepper; salt to taste; 6 cups water; 1½ lb (750 g) sole fillets, cut in large chunks

Preparation info

Yield:
8
hearty servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Serve this with crusty rolls as a light “meal-in-one.”

Ingredients

1 clove garlic
2 medium onions, cut in chunks
1 green bell pepper, cut in chunks

Fish course
Pescatarian
Soup

Method

Steel Blade: Drop garlic through feed tube while machine is running; process until minced. Process onions, green pepper and celery with quick on/offs, until coarsely chopped.

Slicer: Slice mushrooms, using medium pressure.

Heat oil in a large soup pot over medium heat and sauté onions, pepper, celery and mushrooms for about 10 minutes, stirring occasionally. Cut ca