California Central Coast Recipes

Manhattan Fish Chowder

For those fish-lovers out there, this recipe is a really good version of a Manhattan Fish Chowder that we personally like better than the original Manhattan Clam Chowder. It's hard to get really good clams out here on the Central Coast, so we've substituted really fresh Red Snapper and we love the flavor. --Though any firm white fish will work. The combination of the fish, bacon, onions, carrots, baby gold potatoes, a little Thyme, Italian parsley and canned tomatoes make this a full-bodied absolutely delicious chowder to chow-down on. Add a nice green salad and a glass of wine and you're in bliss! 2016, Manhattan Fish Chowder
Preparation time: 45 minutes
Cooking time: 1 hour
re-calculate ingredients for:


2 Tablespoons Extra-virgin Olive oil
5 slices bacon , sliced in half lengthwise, then slivered
1 Ex. large white onion , peeled and chopped
3 Carrots,, peeled halved lengthwise then chopped into small pieces
3 to 4 cans (14.5 oz.) whole peeled tomatoes , coarsely chopped with juices
3 bottles (8oz.) Clam juice
1-1/2 cups water
1-1/2 pounds Baby Gold potatoes unpeeled , washed and sliced into bite-sized pieces
1/2 t. Dried Thyme
1 cup Italian parsley , chopped
1-1/2 pounds Red Snapper fillets or other firm white fish , cut into bite-sized pieces.
Salt to taste
Freshly cracked Black pepper to taste
Extra chopped parsley for garnish

Preparation Directions.

1 In a large stockpot over medium-low heat, cook bacon for 5-10 minutes until lightly browned.

2 Remove bacon from pot with slotted spoon and discard all but 1-2 tablespoons of bacon fat. Add onion and carrots and cook until softened (10-15 minutes). If mixture becomes dry, add in olive oil.

3 Return cooked bacon to pot and add in tomatoes and their juices, and stir well picking up onion-carrot mixture from bottom of pan to mix thoroughly.

4 Add in Clam juice and water. Stir well and make sure liquids are dispersed evenly.

5 Add in potatoes and stir well to amalgamate. Add in Thyme, Salt and Pepper and stir again.

6 Let cook for a half hour or so. Add in Fish and gently stir to distribute throughout soup pot. Let cook for another half hour or so.

7 Add in Italian parsley, stir and taste and correct seasoning. Let cook for another few minutes, then remove from heat and serve in soup bowls. Garnish with a little extra Italian parsley for presentation.

Wine and Food Pairing and Serving Suggestions.

This is a pretty robust fish soup. It pairs well with a dry white wine like an Alsatian style Gewurztraminer or a red like a young tomato friendly Sangiovese.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind