Ingredients: |
Ingredients: 6 pc Bacon
2 ea Clove Garlic minced
1 lb. Med shrimp peeled and deveined
2 lb White fish deboned and cut into bite size pieces
3 cup Diced Potatoes
1 cup Yellow Diced Onion
½ cup Diced Green Onions
1 cup Diced Carrots
2 Ea. Large Ribs Celery, cleaned and diced
1 Ea Medium-size Green Pepper, diced
1 cup Sliced Okra
1 tsp Dried Basil
1 tsp Dried Thyme
1 tsp Salt
1 tsp Fresh Ground Black pepper
1 qt Chicken Broth
1 TBS unsalted butter
2 Ea bay leaf
1 Can 28-ounce can whole peeled tomatoes in juice, crushed or roughly diced
8 oz Tomato sauce
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Directions: |
Directions:Put stock pot on stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
Add yellow onion, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of chicken broth,okra, and add seasonings.
Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
Meanwhile, chop the fish and shrimp into bits that are about bite size. When potatoes are tender, stir in tomatoes, and tomato sauce, and heat them through. Add chopped fish and reserved bacon, stirring to combine. Add black pepper to taste. cook fish until it flakes Add shrimp and cook until it turns opaque about 3 minutes.
Fish out the bay leaf, and discard. |
This recipe for Manhattan Fish Chowder is from