| 2 tablespoons olive or avocado oil | |
| 1 cup chopped yellow onion | |
| 1 cup chopped carrot | |
| 1 cup quartered baby new potatoes | |
| 1 tablespoon chopped garlic | |
| 1/2 teaspoon kosher salt | |
| 1/4 teaspoon black pepper | |
| 4 cups vegetable stock | |
| ⅓ cup dry white wine | |
| 2 tablespoons fresh lemon juice | |
| 1 (28-oz.) can no-salt-added crushed tomatoes | |
| 16 ounces skinless cod or snapper fillets, cut into 1/2-in. pieces | |
| 1/3 cup fresh flat-leaf parsley | |
| Grilled whole-wheat baguette slices, for serving |
| 1. | Heat olive oil in a Dutch oven over medium heat; add onion, carrot, potatoes, garlic, salt, and pepper; cook, stirring often and until the onions begin to soften, 5 to 7 minutes. |
| 2. | Next, add stock, wine, and lemon juice and bring to a boil. Reduce heat to medium, and simmer for 10 minutes; stir in tomatoes, and simmer until thickened, about 10 minutes. Stir in fish; cover, and simmer for 5 minutes. |
| 3. | Finally, sprinkle with parsley and serve with grilled baguette slices. |
Chowder is the perfect way to stay warm during the long winter days, especially when seafood is involved which is why this fish chowder recipe is perfect. Eating seafood at least twice a week is recommended in order to stay healthy. With fresh, delicious ingredients, this Manhattan-style fish chowder recipe is flavorful and healthy.
Enjoy this Manhattan-style Fish Chowder recipe and don’t forget to Eat Seafood America!
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