Flatiron Graces Maiden Top Eats Series
Manhattan Fish Chowder
- 1 teaspoon extra virgin olive oil
- 45 grams bacon (sliced, finely chopped )
- 200 grams White onions (chopped )
- 70 grams green bell pepper, (diced ½ inch )
- 80 grams celery (diced ½ inch )
- 800 grams whole peeled tomatoes, (with juice, chopped )
- 0.8 liter fish stock
- 1 head Chinese sea bream, (cleaned )
- 450 grams potatoes
- 1/2 inch diced
- 5 grams sea salt
- 3 grams black pepper (freshly ground )
- 1/2 kilo whole fish (head on), (fillet )
- 1/4 kilo shrimps (black tiger) whole
- 1/4 kilo clams, (pre-cooked)
Fish Stock:
- from 1 whole fish bones, (cut up in 4, washed well )
- 30 grams celery with leaves
- 60 grams carrot, (sliced )
- 100 grams white onion (sliced )
- 1.5 liter purified water
Main:
- In a pot, heat the oil over medium heat and add the bacon. Stir until tender but do not brown.
- Add onions, bell pepper and celery and sauté for 2 minutes.
- Add tomatoes, fish stock, and Chinese sea bream and bring to a boil.
- Add and stir in potatoes and reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
- Take out the fish head. Season with salt and pepper.
- Add fish, shrimps, and clams and continue cooking until done.
Fish Stock:
- Combine all together in a stock pot.
- Bring to a boil then simmer for 30 min.
- Strain into a plastic container & cool in ice bath.
