Manhattan Fish Chowder With Roasted Fingerling Potatoes And Bacon Relish
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tsps
Canola Oil1 small
Onion (spanish, finely diced)1 small
Celery (stalk, finely diced)1 small
Carrot (finely diced)3 cloves
Garlic (finely chopped)4 cups
Fish Stock1
SaltDirections:
1
For the broth: Heat the oil in a medium saucepan over medium heat
2
Add the bacon and cook until golden brown and crispy, stirring occasionally, about 7 minutes
3
Remove the bacon and reserve for the relish
4
Increase the heat to high, add the onions, celery, and carrots and cook until slightly soft, about 5 minutes
5
Stir in the garlic and cook 30 seconds
6
Add the wine and cook until almost completely reduced, and then add the fish stock and bring to a boil
7
Add the tomato puree to the broth and bring back to a boil
8
Cook until slightly reduced and thickened, about 10 minutes
9
For the potatoes: Preheat the oven to 400 degrees F
10
Place the potatoes on a baking sheet, toss with 2 tablespoons of the oil and season with salt and pepper
11
Roast in the oven until golden brown and just cooked through, turning once, about 15 minutes
12
For the fish: Heat the oil in a large nonstick, oven-safe pan until it shimmers
13
Season the fish on both sides with salt and pepper and cook until golden brown
14
Turn over, transfer to the oven, and cook until just cooked through, 8 minutes
15
Cut crosswise into 4 equal pieces
16
For the relish: Heat the oil in a small saute pan over medium heat
17
Add the reserved bacon and cook until golden brown
18
Add the garlic and red chile flakes and cook for 30 seconds
19
Stir in the parsley and transfer to a small bowl
20
To serve: Ladle the broth into 4 bowls
21
Place a piece of halibut in the center of the bowl
22
Arrange 3 potato halves around the fish and garnish with the bacon relish