Manhattan Fish Chowder

Name: Manhattan Fish Chowder
Cuisine: American
Ingredients: 1 tablespoon extra-virgin olive oil; 4 red potatoes, peeled and chopped; 1 medium-size onion, chopped; 1 medium-size fennel bulb or 3 celery stalks, chopped; 1 medium-size fennel bulb or 3 celery stalks, chopped; 1 medium-size red bell pepper, chopped; 2 garlic cloves, minced; ¼ teaspoon red pepper flakes; ½ cup dry white wine; 1 (28-ounce) can crushed tomatoes in puree; 1½ teaspoons dried Italian seasoning; ½ teaspoon salt; 2 cups low-sodium chicken broth; 1 (8-ounce) bottle clam juice, or seafood or vegetable broth; 1 (8-ounce) bottle clam juice, or seafood or vegetable broth; 1 (8-ounce) bottle clam juice, or seafood or vegetable broth; 1 pound boneless, skinless firm white fish, cut into pieces

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Tomatoes

By Julia Rutland

Published 2021

About

Manhattan-style chowders differ from New England versions with the addition of tomatoes (and sometimes flour) and a lack of cream. Fennel adds a subtle anise flavor, but there’s an option for celery that is milder yet adds a similar crunch.

Ingredients

1 tablespoon extra-virgin olive oil
4 red potatoes, peeled and chopped
1 medium-size onion

Americas
United States
Soup
Gluten-free

Method

Heat oil in a large Dutch oven or soup pot over medium heat. Add potatoes, onion, fennel, bell pepper, garlic, and red pepper flakes. Cook, stirring constantly, for 5 minutes.

Stir in wine; cook 1 minute. Stir in tomatoes, seasoning, salt, broth, and clam juice. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes or until potatoes are tender.

Add fish; cover and co