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| Recipe Name | Manhattan Style Halibut Chowder |
| Description | ** Kids pick ** Serves 6 as a main dish or 8 as a first course. |
| content | 1 tablespoon olive oil or canola oil
1 ½ cups chopped onion
1 tablespoon minced garlic
2 cups julienned carrots, with strops about 1 ½ inches long
2 cups diagonally sliced celery (about 3 ribs)
1 28-ounce can tomatoes, drained and juice reserved, coarsely chopped
2 cups chicken broth
4 tablespoons (1/4 cup) chopped fresh parsley, divided
½ teaspoon dried thyme leaves
½ teaspoon dried basil
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
1/8 teaspoon cayenne (optional)
1 ½ lbs skinless halibut fillets
Briefly heat the olive oil or canola oil in a large saucepan (4-5 quarts) with a nonstick surface and a lid. Add the onion, and sauté it over medium heat for about 2 minutes. Add the garlic, and sauté the vegetables 1 minute longer. Add the carrots and celery, and sauté the vegetables for about 5 minutes, stirring them often.
Add the tomatoes, and their juice, broth, 2 tablespoons of the parsley, thyme, basil, salt, ground pepper, and cayenne (if desired). Bring the mixture to a boil, reduce the heat to medium-low, cover the pot, and simmer the mixture for 20 minutes.
Meanwhile, cut the halibut into 1-inch cubes. Add them to the vegetable mixture, stirring the ingredients just enough to cover the fish with the broth. Cover the pot, and simmer the chowder for another 5 minutes or until the fish is just cooked through. Serve the chowder sprinkled with the remaining 2 tablespoons of the parsley. |
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