Category Archives: seafood recipes

curry fish

Coconut Curry Bowl with Cod

Cod & Coconut Curry Bowl with Brown Rice: Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder. Smooth, sweet coconut milk perfectly soothes the spice of the sauce, which is absorbed by a bed of soft brown rice.

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There are 5 simple steps for this recipe. First we chop garlic, sweet peppers and cherry tomatoes. Next we make brown rice and put to the side. Sauté vegetables and add curry coconut milk and finally the fish. Cook for about 10 minutes and you have a wonderful meal.

Prepare the ingredients:

Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.

Step one cook the rice:

Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

Next we cook some vegetables:

In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.

Now we start making the curry & cooking the fish:

To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.

Finally we finish the curry & serve:

Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

Cod & Coconut Curry Bowl with Brown Rice

Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder.

Ingredients:

  • 2 cod fillets
  • 1¾ cups light coconut milk
  • ½ cup brown rice
  • ½ lb cherry tomatoes
  • 1 lime
  • 2 cloves garlic
  • 6 small sweet peppers
  • 1½ tsps mustard seeds
  • 2 tsps curry powder
  1. Prepare the ingredients: Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.

  2. Cook the rice: Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

  3. Cook the vegetables: In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.

  4. Start the curry & cook the fish: To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.

  5. Finish the curry & serve your dish: Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

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Summertime Shrimp Fajitas with Lime Crema

Shrimp Fajitas hmmmm are so good. The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they’re shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers. A tangy lime crema and fresh chopped cilantro complete the perfect bite.

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Summer time can be tricky, in terms of eating food. When it is hot outside you try to avoid heavy foods that are full of carbs that will slow you down. Also you don’t want to spend a lot of time in front of a stove. Or have the oven heating your house while you are baking. Shrimp Fajitas are the perfect summer dish for those hot summer days.

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Shrimp Fajitas Recipe

The first step to creating the summertime dish is to prep the ingredients. First we take the onion and halve and thinly slice lengthwise. Next take your Poblano Pepper cut in half. Make sure to remove the stem and seeds, then thinly slice. Finely chop cilantro leaves and stems together. Now that the hard part is over we move onto seasoning the shrimp.

I like to use frozen shrimp, it’s cheaper and most of the work is already done. Defrost shrimp and pat dry. Take a medium bowl, and toss the shrimp with 1 teaspoon oil and 1¼ teaspoons taco seasoning.

Key to the perfect Shrimp Fajitas

The key to amazing Shrimp Fajitas is a sneaky little part of the recipe: it’s toasting the tortillas and making the crema. Heat a large skillet over high. Add 1 tortilla at a time to the skillet and toast on one side until warm, about 30 seconds. Make sure to watch it closely because you don’t want to make the tortilla too crispy. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.

The part B to the to amazing Fajitas is making the lime crema. In a small bowl, combine all of the sour cream, 1½ teaspoons oil, and 3 teaspoons lime juice. Make sure to season to taste with salt and pepper.

Once you are done with warming the tortillas it’s time to cook the onions & peppers. Add some more oil to the same pan. Add peppers and cook for about 2 minutes. Next add onions and ½ teaspoon taco seasoning. Make sure to, stirring frequently you don’t want anything to burn. You will know that the onions are beginning to brown and peppers are crisp-tender, about 5 minutes.

Finally we cook the shrimp and corn. Add shrimp, corn, 2 tablespoons water, and half of the chopped cilantro to the skillet. Cook, stirring, until shrimp are curled and firm and corn is tender, 3–4 minutes. Remove from heat and season to taste with salt and pepper. Now you have summer time Shrimp Fajitas.

Tips for cooking shrimp

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water. RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.

Shrimp Fajitas with Poblano Peppers & Lime Crema

The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they're shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers.

  • 1 lime
  • 2 pkts sour cream
  • 5 oz corn
  • 6 6-inch flour tortillas
  • taco seasoning (use ¾ tsp)
  • 10 oz shrimp
  • ¼ oz fresh cilantro
  • 1 poblano pepper
  • 1 medium yellow onion
  • kosher salt & ground pepper
  • neutral oil
  1. Prep ingredients: Halve and thinly slice all of the onion lengthwise. Halve poblano pepper, remove stem and seeds, then thinly slice. Finely chop cilantro leaves and stems together.
  2. Season shrimp: Pat shrimp dry. In a medium bowl, toss shrimp with 1 teaspoon oil and 1¼ teaspoons taco seasoning (save rest for step 4).
  3. Toast tortillas: Heat a large skillet over medium-high. Add 1 tortilla at a time to the skillet and toast on one side until warm, about 30 seconds. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.
  4. Cook onions & peppers: Heat 2 tablespoons of oil in the same skillet over medium-high. Add peppers and cook, stirring, about 2 minutes. Add onions and ½ teaspoon taco seasoning. Cook, stirring frequently, until onions are beginning to brown and peppers are crisp-tender, about 5 minutes.
  5. Add shrimp & corn: Add shrimp, corn, 2 tablespoons water, and half of the chopped cilantro to skillet. Cook, stirring, until shrimp are curled and firm and corn is tender, 3–4 minutes. Remove from heat. Season to taste with salt and pepper.
  6. Make lime crema & serve: In a small bowl, combine all of the sour cream, 1½ teaspoons oil, and 2 teaspoons lime juice. (Add 1 tablespoons water if needed to loosen.) Season to taste with salt and pepper. Cut any remaining lime into wedges. Serve shrimp and veggies in tortillas with lime crema and remaining chopped cilantro over top. Serve with any lime wedges on the side.

NUTRITION PER SERVING
Calories 740kcal, Fat 35.0g, Proteins 33.0g, Carbs 77.0g
ALLERGENS
Milk, Wheat and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

Salmon Provencal with Zucchini & Olives & Pinot Noir

Simple, clean, classic is the best way to describe this dish. Timeless Provencal-style dishes is considered the best of the Mediterranean. Served alongside zucchini, grape tomatoes, red onion, and briny Kalamata olives. The tasty salmon pan-roasted and squeeze of lemon and a few basil leaves.

What is this dish based on?

The Mediterranean diet has a long history of being  one of the healthiest diets. The history and tradition of the Mediterranean diet come from the historic eating and social traditions of the southern regions around Italy, Greece, Turkey and Spain.

Many people consider the Mediterranean diet a way of life. For thousands of years people living along the Mediterranean coast have indulged in a high-fiber diet. That include fruits vegetables, and including quality fats and proteins in small doses. This dish is ideal for the traditional food pyramid and a Mediterranean diet food pyramid they would look very similar.

Wine pairing

Pinot Noir and Freshwater Fish: Conventional wisdom is red wine with fish is a non starter, but that’s not always the case. Red wines have high tannin that makes the bites of fish taste like metal. Some red wines can be paired with specific types of fish, and actually strengthen the tastes from both the wine and the fish.

One red wine Pinot Noir has that ability. Pinot Noir is a light bodied red wine that is not as strong as many other varieties of red wine. Its lower amounts of tannins contribute to the idea that you can pair it with lighter foods such as seafood. The unique properties of Pinot Noir can be paired with almost anything. For fish, it’s best to go with a freshwater fish like salmon or trout that has dense, meaty flesh. Additionally, your fish dish should be on the heavy side served with a thick tomato or cream based sauce for maximum effect. With the right fish, the more complex flavors of a good Pinot Noir can be brought out mimicking the flavors of vanilla, clove, licorice and caramel.

TIPS FOR COOKING WITH SALMON:

Before you start cooking this meal here are some Tips about cooking Salmon that will take your meal to the next level.

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Make sure you do not season the fish too soon before cooking. Seasoning the fish with salt and pepper before cooking will add some great flavor, but it’s also important not to season your fish to early. When you season too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish.

What temp should Salmon be cooked? When the salmon flakes easily with a fork, it’s ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. Serve immediately.

Salmon Provençal with Tomatoes

Simple, clean, classic is the best way to describe this dish. The flavors of Provençal-style dishes are considered timeless in the Mediterranean.

  • ¼ oz fresh basil
  • 1 oz Kalamata olives
  • 10 oz pkg salmon fillets
  • garlic (use 1 large clove)
  • 1 container grape tomatoes
  • 1 lemon
  • 1 zucchini
  • 1 medium red onion
  • kosher salt & ground pepper
  1. Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Halve, peel, and cut all of the onion into ½-inch thick wedges through the root end. Trim ends from zucchini, then halve lengthwise and cut into ½-inch thick half-moons. Finely grate ¼ teaspoon lemon zest into a small bowl, then cut lemon into quarters.
  2. Roast vegetables: Transfer onions, zucchini, grape tomatoes, and 2 of the lemon quarters to a rimmed baking sheet (save remaining lemon for your own use); toss with 1 tablespoon oil and season with salt and pepper. Roast on upper oven rack until vegetables just tender, 10–12 minutes.
  3. Prep salmon: Peel and finely chop 1 teaspoon garlic. Pat salmon dry; season with salt and pepper. Into the small bowl with lemon zest, add half of the chopped garlic and 1 teaspoon oil, and stir to combine. Season with a pinch each of salt and pepper.
  4. Roast salmon: Transfer remaining chopped garlic to baking sheet, then stir with vegetables to combine. Transfer salmon, skin-side down, to the baking sheet, then spread lemon-garlic oil over top. Roast on upper oven rack until salmon is cooked through and opaque, about 8 minutes.
  5. Prep basil & olives: Meanwhile, coarsely chop olives, removing any pits, if necessary. Pick and coarsely chop basil leaves, discarding stems.
  6. Finish & serve: Transfer olives and basil to the baking sheet, stirring to combine with the vegetables. Using tongs, squeeze the roasted lemon wedges over the vegetables; season to taste with salt and pepper. Drizzle salmon and vegetables with a little olive oil, and serve.

ALLERGENS
Sulphur dioxide and sulphites and Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

NUTRITION PER SERVING
Calories 490kcal, Fat 32.0g, Proteins 34.0g, Carbs 24.0g

Greek Salmon Gyros and a Pinot Gris wine pairing

Greek Salmon Gyros is a new take on the traditional gyro. The salmon fillets are seasoned with fragrant dried oregano, then quickly seared until the skin is extra crispy and the salmon flesh is flaky. On top of a toasty Mediterranean pitas bread, piled high with the salmon, creamy garlic sauce, and a nice chopped salad of tomatoes, cucumbers, cilantro.

Gyros are a classic greek dish. They are a version of a similar döner kebabs. Traditionally turkey and shawarma of the Middle East, which are slices of meat. Not minced loaf like other dishes. This recipe has some of the same themes of the original recipe but the salmon fillet adds something special to the meal.

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Salad: The key to this meal is the salad and garlic sauce. The first step is to take a medium bowl, whisk together 1 teaspoon of the minced garlic, 2 tablespoons oil, and 2 tablespoon vinegar. Add chopped cilantro stems, tomatoes, and cucumbers to the bowl, stirring to combine. Season to taste with salt and pepper make sure you taste before you’re finished. 

Garlic sauce: This sauce will go great with your Gyros In another bowl, stir together your sour cream and ½  teaspoon of chopped garlic. Don’t forget to season with salt and pepper.

Wine pairing

A nice Pinot Gris goes great with this salmon gyro: Pinot Grisare great for oily fish. Its high acidity and fruity flavors make it a great pairing for seafood dishes. Pinot Gris are considered more on the dryer side of the wine range. American Pinot Gris is not as acidic as the same type of wine grown in France or Italy. This crisp wine complements an oily fish like salmon very well. Also nice seared mackerel can help bring out the citrus and fruity flavors of this wine.

Tips for cooking fish

Fixing dry fish: If you’re cooking fish and it comes out too dry, brush it with a mixture of equal parts melted butter and lemon juice. The butter will help make it moister, while the lemon juice will help it hold together.

Sear Skin-Side Down: As a general rule always cook fish skin-side down first. It produces a crisp exterior, and also you’ll also avoid overcooking. A good rule of thumb is to leave the fish skin-side down for three-quarters of the cooking time, and only flip it when you are about to finish.

Be gentle: Basically, I’d suggest using the gentlest heat that you can possibly apply when cooking fish. If you’re grilling, grill over a gentle fire. If you’re steaming or poaching, do it at a low simmer.

Greek Salmon Gyros with Chopped Salad

Greek Salmon Gyros is a new take on the traditional gyro. The salmon fillets are seasoned with fragrant dried oregano, then quickly seared until the skin is extra crispy and the salmon flesh is flaky.

  • dried oregano (use 2 tsp)
  • 10 oz pkg salmon fillets
  • 2 Mediterranean pitas
  • 3 pkts sour cream
  • ¼ oz fresh cilantro
  • garlic (use 2 large cloves)
  • 2 plum tomatoes
  • 1 cucumber
  • kosher salt & pepper
  • olive oil
  • red wine vinegar (or apple cider vinegar)
  1. Prep ingredients: Peel cucumber, then halved lengthwise, scoop out seeds with a spoon, and cut into ½-inch pieces. Cut tomatoes into ½-inch pieces. Peel and finely chop 1½ teaspoons garlic. Pick cilantro leaves, then finely chop stems, keeping leaves whole.
  2. Make salad & garlic sauce: In a medium bowl, whisk together 1 teaspoon of the chopped garlic, 2 tablespoons oil, and 1 tablespoon vinegar. Add cilantro stems, tomatoes, and cucumbers, stirring to combine. Season to taste with salt and pepper. In a small bowl, stir together all of the sour cream and remaining chopped garlic. Season to taste with salt and pepper.
  3. Toast pitas: Brush both sides of each pita lightly with oil. Heat a medium nonstick skillet over medium. Add 1 pita at a time to skillet and toast until lightly golden and warmed through, about 1 minute per side. Wrap pitas in foil to keep warm as you go. Reserve skillet for step 5.
  4. Season salmon: Pat salmon flesh and skin very dry, then season both sides with salt and pepper. Season flesh side only with 1 teaspoon of the dried oregano per filet (2 teaspoons total).
  5. Cook salmon: Heat 1 tablespoon oil in a reserved skillet over medium until shimmering. Add salmon, skin side down, and press firmly in place for 10 seconds with the back of a spatula. Cook, occasionally pressing gently, until skin is well browned and very crisp, and salmon is almost cooked through, about 5 minutes. Flip salmon and cook until just medium, about 2 minutes (or longer if desired).
  6. Assemble gyros & serve: Serve pitas topped with salmon and some of the chopped salad. Drizzle with garlic sauce, then garnish with whole cilantro leaves. Pass any remaining chopped salad and garlic sauce at the table.

Allergens
Fish (1), Wheat (2), Milk (3), Sesame
(4), Soy (5). May contain traces of
other allergens. Packaged in a facility
that packages gluten containing
products.

Shrimp & Potato Chowder with Thyme & Mascarpone

Chowder makes us think of days by the sea. With the cold fall days just ahead, we’re bringing all of the october feels in the form of a warming chowder perfect for the cooler fall months. We’ve added mascarpone for extra richness and switched to shrimp for a touch of sweetness. Celery, potatoes, fresh thyme, and peas make this a chowder to remember.

Before you start making this delish chowder take a look at these cooking tips that might help you along.

To make peeling and mincing garlic easier first mash the clove with either the flat part of the knife or with the knife handle.

Garlic in a wooden plate

If measuring out both oil/butter and honey put the oil or butter in your measuring cup first then the honey will slide right out.

When a savory dish needs a little oomph, try a squeeze of lemon instead of salt. A hit of citrus can make the whole recipe come to life.

Fresh lemons on the wooden background

Keys to this meal

A good soup is made a day in advance. Let it sit in the fridge overnight, then warm it gently and all the flavors will marry beautifully.

Double your recipe Soups are easy to make in large batches, and are one of the most freezer-friendly dishes around. So, double up on ingredients, grab a larger pot and make two meals instead of one. (See tips on freezing below.)

Chop in spoon sizes When chopping vegetables, think about how big you want them to be on the spoon. Even hearty, rustic soups should have well chopped, reasonably sized vegetables. Greens such as spinach and kale also need to be chopped, or they will be difficult to eat.

Fresh vegetables flatlay overhead frame. Food layout. Vegetables variety

Simmer, simmer, simmer Once soup has come to a boil, reduce to a simmer and make sure that it stays there. Boil things too vigorously, and the vegetables will get mushy, the meat will toughen, and the noodles will start to break down.

Wine pairing

Riesling

Body and Tannins: light-bodied

Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked.

Shrimp & Potato Chowder with Thyme & Mascarpone

Chowder makes us think of days by the sea. With the cold fall days just ahead, we’re bringing all of the october feels in the form of a warming chowder perfect for the cooler fall months.

  • 5 oz celery
  • garlic (use 2 large cloves)
  • 3 oz scallions (use 2⁄3)
  • 18 oz Yukon gold potatoes
  • 1⁄4 oz fresh thyme
  • 2 pkts shrimp broth
  • concentrate
  • 10 oz wild US Gulf shrimp
  • 3 oz mascarpone
  • 2 1⁄2 oz peas
  • kosher salt & ground pepper
  • olive oil
  • all-purpose flour
  1. Prep ingredients: Trim ends from celery, then finely chop. Peel and finely chop 2 large garlic cloves. Trim ends from 2⁄3 of the scallions, then thinly slice. Scrub potatoes and cut into 1⁄2-inch pieces. Pick and finely chop 1⁄3 of the thyme leaves (save rest for own use).
  2. Sauté aromatics: Heat 11⁄2 tablespoons oil in a medium pot over medium-high. Add celery, garlic, 3⁄4 of the sliced scallions, and 1 teaspoon salt, and cook until softened, 2– 3 minutes. Stir in 11⁄2 tablespoons flour and cook, stirring, about 1 minute.
  3. Add liquid: Stir in 3 cups water and all of the shrimp broth concentrate, cover and bring to a boil.
  4. Add potatoes: Add potatoes and 2⁄3 of the chopped thyme (save rest for step 6) cover, and bring to a boil. Reduce heat to medium and simmer, partially covered, until potatoes are tender when pierced with a knife, about 10 minutes.
  5. Add shrimp: Cut each shrimp into 3 pieces and add to the pot. Cover and simmer over low until pink, 2–3 minutes. Stir in mascarpone and peas and cook until heated through, about 1 minute.
  6. Finish chowder & serve: Season chowder to taste with salt and pepper. Serve in bowls garnished with remaining thyme and sliced scallions.

Allergens

Milk (1), Shellfish (2). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

Nutrition per serving

Calories 640kcal, Fat 32.0g, Proteins 31.0g, Carbs 62.0g

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Manhattan Fish Chowder with Garlic Ciabatta Bread

What makes this Manhattan fish chowder iconic and what separates it from traditional clam chowder? It is the absence of cream and the addition of tomatoes. What gives this dish that extra special touch is the sauté strained. The chopped tomatoes that adds concentrated flavor. The result is lighter, fresher, and more healthier. However, instead of traditional oyster crackers, we’ve added toasted garlic bread for dipping.

Tip for cooking Manhattan Fish Chowder

The hardest part of this dish is building the soup. Above all, Pay close attention to the ratios, add chopped tomatoes and cook until very dry, about 3 minutes. Add 2 cups water, clam broth concentrate, strained tomato liquid, 1⁄4 teaspoon salt, and several grinds of pepper. Dont forget to bring it to a boil and bring to a boil. Next add potatoes, cover partially, and cook over medium heat until potatoes are just tender. Take a knife and pierce after 10 -12 minutes to she if cooked through. Don’t forget to salt and pepper for taste.

History of Chowder:

The origin of the word “chowder” can be traced back to the sixteenth century, in the English counties of Cornwall and Devon. In the dialect of the times, the word “jowter” was used to describe hawkers. Moreover fish-sellers, with later variants evolving as “chowder” and “chowter”.

Jasper White’s “50 Chowders” cookbook lists the first and oldest-known fish chowder recipe. Fish chowder was originally printed in the Boston Evening Post on September 23,1751. The herbs and spices used in this recipe show the typical 18th century English cooking style. The magazine American Notes and Queries, in 1890, noted that the dish was of French origin. In Canada, French settlers cooked a stew with clams and fish laid in courses with bacon, and sea biscuits.

You could say that Manhattan Fish Chowder , was started as a shipboard dish, thickened with the use of hardtack. Therefore, fish chowder was brought to North America by English and French seafarer immigrants from over 250 years ago.

Manhattan Fish Chowder with Garlic Ciabatta Bread

What makes this Manhattan fish chowder iconic and what separates it from traditional clam chowder is the absence of cream and the addition of tomatoes.

  • 1 ciabatta roll
  • 1 can whole-peeled tomatoes
  • 2 oz celery
  • 1 medium yellow onion
  • garlic (use 2 large cloves)
  • 1 ⁄4 oz fresh thyme
  • 1 large russet potato
  • 1 clam broth concentrate
  • 12 oz pollock fillets
  1. Prep garlic bread: Cut ciabatta crosswise into 1⁄2-inch thick slices. Brush lightly with oil and arrange on a rimmed baking sheet.
  2. Prep ingredients: Chop tomatoes in their can with kitchen shears before straining over a bowl; reserve liquid separately. Finely chop celery. Halve onion, then peel and finely chop. Peel 2 large garlic cloves and finely chop 1, leaving the other clove whole. Pick 1 teaspoon thyme leaves from stems for step 6; reserve remaining sprigs for step 3. Peel potato and cut into 1⁄2-inch pieces.
  3. Sauté aromatics: In a medium pot, heat 2 tablespoons oil over medium-high. Add celery and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in chopped garlic, half of reserved thyme sprigs (save rest for own use), and a generous pinch salt and pepper, and cook until fragrant, about 1 minute.
  4. Build soup: Add chopped tomatoes and cook until very dry, about 3 minutes. Add 2 cups water, clam broth concentrate, strained tomato liquid, 1⁄4 teaspoon salt, and several grinds of pepper, and bring to a boil. Add potatoes, cover partially, and cook over medium heat until potatoes are just tender when pierced with a knife, 10 -12 minutes.
  5. Make garlic bread: Preheat broiler with top rack 6 inches from heat source. Broil bread, turning once, until golden, 1–2 minutes (watch closely as ovens vary). Halve reserved whole, peeled garlic clove and rub it over cut-sides of toasted bread; sprinkle lightly with salt.
  6. Finish soup & serve: Cut pollock into 1-inch pieces and add to soup. Cover and cook just until fish flakes easily, 2–3 minutes. Remove thyme sprigs and ladle soup into bowls. Sprinkle with reserved thyme leaves and pepper, and drizzle with olive oil. Serve with garlic bread on the side for dipping or crumbling over.

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