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Manhattan Fish Chowder
1 tablespoon olive oil
2 celery stalks -- diced
2 onions -- chopped
2 garlic cloves -- minced
2 cans no-salt-added whole tomatoes - (28 oz ea) -- coarsely chopped
1/2 cup dry white wine
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon salt
2 pounds sole of flounder fillets -- cut into 1" pieces
1/2 cup 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.
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