Manhattan Fish Chowder Recipe - Cooking Index
Manhattan Fish Chowder Recipe - Cooking Index
You can make the soup stock in advance and add the fish before you serve it. Our tasters praised its rich broth and excellent flavor and commented that it "wasn't too fishy." With a salad and some French bread, it makes an ideal light meal.
Type: Fish| 1 tablespoon | 15ml | Olive oil |
| 2 | Celery stalks - diced | |
| 2 | Onions - chopped | |
| 2 | Garlic cloves - minced | |
| 2 | No-salt-added whole tomatoes - (28 oz ea) - coarsely chopped | |
| 1/2 cup | 118ml | Dry white wine |
| 1 teaspoon | 5ml | Dried basil |
| 1 teaspoon | 5ml | Dried oregano |
| 1/2 teaspoon | 2.5ml | Dried thyme leaves |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Salt |
| 2 lbs | 908g / 32oz | Sole of flounder fillets - cut into 1" pieces |
| 1/2 cup | 46g / 1.6oz | Minced parsley |
In a large nonstick saucepan or Dutch oven, heat the oil. Add the celery, onions and garlic; cook, stirring as needed, until softened, about 5 minutes.
Add the tomatoes, wine, basil, oregano, thyme, pepper and salt; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 25 minutes.
Add the fish and parsley; increase the heat and bring to a boil, stirring gently. Reduce the heat and simmer, uncovered, stirring as needed, until the fish is opaque, about 5 minutes.
This recipe yields 6 servings.
Per Serving: 240 Calories 5 g Total Fat, 1 g Saturated Fat, 73 mg Cholesterol, 260 mg Sodium, 15 g Total Carbohydrate, 3 g Dietary Fiber, 32 g Protein, 122 mg Calcium.
Serving Provides: 2 Fruit/Vegetables, 2 Protein/Milk, 1 Fat.
Points Per Serving: 5.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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