Manhattan Fish Chowder

Manhattan Fish Chowder

There are many benefits to a good chowder – warm and comforting, this is especially true with a Manhattan-style chowder, which switches out the cream for a base of tomato and sweet vermouth. Serve it with Italian crusty bread to mop up all the juices.
Total Time
25 Minutes
1 onion, finely diced
1 tbsp of garlic, thin slivers
2 tbsp of extra virgin olive oil
2 dried bay leaves
1.5 tsp of dried thyme
2 tsp of celery seed
½ tsp of sea salt
½ tsp of black pepper, freshly ground
67g of celery, diced100g of red pepper, diced
1 tbsp of dulse flakes
4 tbsp of sweet vermouth
280g of potato, peeled, medium diced
700ml of vegetable stock
2 tins of chopped tomatoes
3 pouches of Good Catch Mediterranean Plant-Based Tuna
Fresh Italian parsley, plucked leaves only
Crusty Italian bread, for serving
Step 1

In a large stock pot prepare the broth by sweating the onions and garlic over a low heat in olive oil with bay leaves, dried thyme, celery seed, salt and black pepper until the onions are translucent, about 4 minutes.

Step 2

Add the celery and bell pepper and continue to sweat, about 5 minutes.

Step 3

Add the dulse flakes to pot and then deglaze with the vermouth and cook for a minute to evaporate the alcohol.

Step 4

Add the potatoes and vegetable stock and bring to a boil. Cook for about 6 minutes, until the potatoes are halfway done.

Step 5

Add the Good Catch Plant-Based Tuna and parsley and simmer for a few minutes more to marry the flavours.

Step 6

Remove the bay leaves and serve hot, with crusty Italian bread

Recipe courtesy of Good Catch

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