Manhattan Fish Chowder Recipe
Ingredients
| Fish fillets | 1 pound, frozen | |
| 1/4 cup chopped bacon or salt pork | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Boiling water | 2 Cup (16 tbs) | |
| Tomatoes | 1 Can (10oz) | |
| Potatoes | 1 Cup (16 tbs), diced | |
| Carrots | 1/2 Cup (16 tbs), diced | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Catsup | 1/4 Cup (16 tbs) | |
| Worcestershire sauce | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Chopped parsley | ||
Directions
Thaw frozen fish.
Remove skin and bones from fish; cut into 1-inch pieces.
Fry bacon until crisp.
Add onion; cook until tender.
Add water, tomatoes, potatoes, carrots, celery, catsup, and seasonings; cover.
Simmer 40 to 45 minutes, until vegetables are tender.
Add fish; cover.
Simmer about 10 minutes, until fish flakes easily.
Sprinkle with parsley
Remove skin and bones from fish; cut into 1-inch pieces.
Fry bacon until crisp.
Add onion; cook until tender.
Add water, tomatoes, potatoes, carrots, celery, catsup, and seasonings; cover.
Simmer 40 to 45 minutes, until vegetables are tender.
Add fish; cover.
Simmer about 10 minutes, until fish flakes easily.
Sprinkle with parsley
Chef
