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Manhattan Style Fish Chowder
2 large potatoes
1 large onion
2 stalks celery
2 (16 oz.) cans stewed tomatoes
1 (18 oz.) can tomato juice
1/2 lb. medium Shrimp
1 lb. Cod, Scrod or Halibut Fillets
1/4 tsp. salt
1/4 tsp. thyme
2 Tbsp. butter
Dice potatoes and onion, slice carrots and celery and saute in butter 3 to 4 minutes. Add tomatoes and tomato juice and seasonings. Bring to boil. Reduce heat and simmer uncovered 15 minutes. Rinse fish and cut into 1 inch chunks. Shell Shrimp and add to soup. Cook 10 minutes or until vegetables are done to your liking. Best when fish is not over cooked.