News  Dish on Fish: Manhattan-Style Fish Chowder

It’s chilly out which means it’s time for soup! Try this easy and healthy fish chowder recipe for your next night in.  

Servings: 4 (serving size: 2 cups) 
Prep Time: 15 minutes 
Cook Time:  40 minutes

Ingredients 

• 2 tablespoons olive 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 
• 1/3 cup dry white wine 
• 2 tablespoons fresh lemon juice 
• 1 (28-ounce) can no-salt-added crushed tomatoes 
• 16 ounces skinless Massachusetts fish fillets such as haddock, cod, pollock, halibut, or flounder cut into 1/2-inch pieces 
• 1/3 cup fresh flat-leaf parsley 
• Grilled whole-wheat baguette slices, for serving  

Directions 

1. Heat olive oil in a Dutch oven over medium heat, then add onion, carrot, potatoes, garlic, salt, and pepper. Cook, stirring often and until the onions begin to soften, 5 to 7 minutes. 
2. Add stock, wine, and lemon juice and bring to a boil. Reduce heat to medium, and simmer for 10 minutes.  
3. Stir in tomatoes, and simmer until thickened, about 10 minutes.  
4. Add fish, cover, and simmer for 5 minutes. 
5. Sprinkle with parsley and serve with grilled baguette slices.

Recipe by the Seafood Nutrition Partnership