RCI-SF.005.0032.001
Manhattan Seafood Chowder
Makes 12 servings.
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- onions2 largecut into quarters
- ribs celery6 unitcut into pieces
- carrots3 largecut into chunks
- x 16-ounce cans stewed tomatoes4 unitundrained
- 3 cups
- 2 teaspoons
- 2 unit
- 6 cups
- monkfish or halibut fillet cut into 1-inch chunks2 pounds
- 1 unit
- peeled1 pounddeveined shrimp
- ¾ cup
- 2 teaspoons
- 6 cups
Method
1
Prepare the mirepoix by combining the quartered onions, celery pieces, and carrot chunks in a large, heavy-bottomed pot or Dutch oven.
2
Add the chicken broth and clam juice to the pot with the vegetables. Bring to a boil over high heat, then reduce to medium heat and simmer.
10 minutes
3
Stir in the four 16-ounce cans of undrained stewed tomatoes, dried thyme, and bay leaves. Return to a gentle simmer.
4
Add the monkfish or halibut chunks to the pot. Simmer until the fish is partially cooked and opaque at the edges, about 5-7 minutes.
5
Add the cleaned mussels and deveined shrimp to the pot. Continue simmering until the mussels open (discard any that remain closed) and the shrimp turns pink and opaque, approximately 5-8 minutes.
6
Fold in the cooked brown rice carefully to distribute it evenly throughout the chowder without breaking up the seafood pieces.
3 minutes
7
Season the chowder with the freshly ground black pepper. Taste and adjust seasoning as needed, then remove and discard the bay leaves.
8
Ladle the chowder into bowls, ensuring each serving contains a balanced mix of broth, vegetables, rice, and seafood. Garnish each bowl with chopped fresh parsley and serve immediately.