Monday, March 17, 2014

Weeknight Dinner: Manhattan Fish Chowder

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A few months back, we were able to try Blue Apron's meal service for a week.  I wasn't sure if it was the dishes that we had that week or our preparation of them, I loved the concept but not our end results.  The ingredients were of premium quality and made for really complete meals.  I knew at once that John's brother and sister-in-law would love them so we bought them a nice gift certificate for Christmas.

After that, it was really on my mind.  Especially how we heard week after week how good the meals were!  So, I chalked our first experience up to some bad execution and ordered ourselves a week of meals for when we got back from my work trip!  I knew that at that point, it would be hard enough to get through the end of the week without having to think about meals.

Luckily, I have a boyfriend who thinks like I do.  When I got the menu and sent it to him, he had already ordered it for us!!  Our first dish we made was this Manhattan Fish Chowder.  John, being from Maine, had never heard of Manhattan Clam Chowder before so I was excited to introduce him to this type.  And he was in love with the tiny bottle of Tabasco which he doused all over his soup!
Manhattan Fish Chowder (from Blue Apron)
Serves:  2
6 ounces fingerling potatoes, thinly sliced
1 tablespoon oil
1 onion, diced
4 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 28-ounce can chopped tomatoes
1 tablespoon Old Bay Seasoning
1 fresh bay leaf
1 lemon, zested and quartered
2 5-ounce pollock fillets, cut into bite-sized pieces
1 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons Tabasco hot sauce
2 tablespoons parsley

In a small pot, add water and sliced potatoes, bring to a boil.  Boil for 10-15 minutes, until potatoes are softened.  Drain and set aside.  In a large dutch oven, heat the oil over medium-high heat.  Add onion, garlic, carrots, and celery.  Cook until the carrots and celery are softened, 5-10 minutes.  Add the tomatoes, Old Bay, bay leaf, and lemon zest.  Simmer about 15 minutes for the flavors to develop.  Then, add the filets, potatoes, salt and pepper.  Simmer for another 5-7 minutes for the fish to cook through (fish should be opaque).  Stir gently so the fish doesn't break down.  Remove from heat and stir in lemon juice, Tabasco, and parsley.  Serve immediately. 

Until the next time my oven is on...



2 comments:

  1. I have heard of Manhattan clam chowder but have never made it because I can't seem to get past my love for the New England version. You recipe looks so good I'm going to have to give it a try. I'm always game for something new. Thanks for this reicpe.

    ReplyDelete

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