Manhattan Fish Chowder with Roasted Fingerling Potatoes and Bacon Relish
The recipe Manhattan Fish Chowder with Roasted Fingerling Potatoes and Bacon Relish can be made in approximately 1 hour and 20 minutes. For $9.6 per serving, you get a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 810 calories, 48g of protein, and 35g of fat per serving. This recipe from Foodnetwork has 74 fans. A mixture of fresh flat leaf parsley, canolan oil, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is spectacular. Try Manhattan Fish Chowder, Manhattan Fish Chowder, and Manhattan-Style Fish Chowder for similar recipes.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 55 minutes
Ingredients:
1/4 pound slab bacon, finely diced
1 tablespoon canola oil
2 teaspoons canola oil
Canola oil
1 small carrot, finely diced
1 small stalk celery, finely diced
1 cup dry white wine, such as Sauvignon Blanc
6 fingerling potatoes, halved lengthwise
4 cups fish stock
1/4 cup finely chopped fresh flat leaf parsley
3 cloves garlic, chopped
3 cloves garlic, finely chopped
1 (1 1/2 pound piece) halibut fillet
1 small Spanish onion, finely diced
1 cup pureed canned plum tomatoes
1/8 teaspoon red chile flakes
Salt and freshly ground black pepper
Equipment:
oven
frying pan
bowl
ladle
sauce pan
baking sheet
Cooking instruction summary:
For the broth: Heat the oil in a medium saucepan over medium heat. Add the bacon and cook until golden brown and crispy, stirring occasionally, about 7 minutes. Remove the bacon and reserve for the relish. Increase the heat to high, add the onions, celery, and carrots and cook until slightly soft, about 5 minutes. Stir in the garlic and cook 30 seconds. Add the wine and cook until almost completely reduced, and then add the fish stock and bring to a boil. Add the tomato puree to the broth and bring back to a boil. Cook until slightly reduced and thickened, about 10 minutes. For the potatoes: Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet, toss with 2 tablespoons of the oil and season with salt and pepper. Roast in the oven until golden brown and just cooked through, turning once, about 15 minutes. For the fish: Heat the oil in a large nonstick, oven-safe pan until it shimmers. Season the fish on both sides with salt and pepper and cook until golden brown. Turn over, transfer to the oven, and cook until just cooked through, 8 minutes. Cut crosswise into 4 equal pieces. For the relish: Heat the oil in a small saute pan over medium heat. Add the reserved bacon and cook until golden brown. Add the garlic and red chile flakes and cook for 30 seconds. Stir in the parsley and transfer to a small bowl. To serve: Ladle the broth into 4 bowls. Place a piece of halibut in the center of the bowl. Arrange 3 potato halves around the fish and garnish with the bacon relish.
Step by step:
For the fish
1. Heat the oil in a large nonstick, oven-safe pan until it shimmers. Season the fish on both sides with salt and pepper and cook until golden brown. Turn over, transfer to the oven, and cook until just cooked through, 8 minutes.
2. Cut crosswise into 4 equal pieces.
For the relish
1. Heat the oil in a small saute pan over medium heat.
2. Add the reserved bacon and cook until golden brown.
3. Add the garlic and red chile flakes and cook for 30 seconds. Stir in the parsley and transfer to a small bowl.
4. To serve: Ladle the broth into 4 bowls.
5. Place a piece of halibut in the center of the bowl. Arrange 3 potato halves around the fish and garnish with the bacon relish.
For the broth
1. Heat the oil in a medium saucepan over medium heat.
2. Add the bacon and cook until golden brown and crispy, stirring occasionally, about 7 minutes.
3. Remove the bacon and reserve for the relish.
4. Increase the heat to high, add the onions, celery, and carrots and cook until slightly soft, about 5 minutes. Stir in the garlic and cook 30 seconds.
5. Add the wine and cook until almost completely reduced, and then add the fish stock and bring to a boil.
6. Add the tomato puree to the broth and bring back to a boil. Cook until slightly reduced and thickened, about 10 minutes.
7. For the potatoes: Preheat the oven to 400 degrees F.
8. Place the potatoes on a baking sheet, toss with 2 tablespoons of the oil and season with salt and pepper. Roast in the oven until golden brown and just cooked through, turning once, about 15 minutes.
Nutrition Information:
covered percent of daily need
