My wife Phyllis is the best cook in the world. Below is her recipe for Manhattan Style Fish Chowder. The recipe calls for redfish, but any firm fish will do. Trust me—it's good!
Manhattan-style Redfish Chowder
2 Tbsp butter
1 Tbsp bacon drippings
3 cups chopped onion
1 cup chopped carrot
¾ cup chopped green bell and Anaheim peppers
3 garlic cloves minced
¼ cup tomato paste
1 cup dry white wine
¼ cup lemon juice
2 cups chopped peeled red potato
2 cups water
1 cup vegetable broth
2 Tbsp chopped fresh parsley
1 tsp salt
½ tsp black pepper
2 drops Tabasco sauce
2 8-oz. bottles clam juice
1 28-oz can plus 1 16-oz can petite chopped tomatoes
1 bay leaf
2 lbs. Red Fish / Drum (or other firm white fish) fillets, skinned and cut into 1-inch pieces
Chopped parsley and chopped green onions for garnish
Melt butter and bacon drippings in an 8 qt soup pot over medium heat. Sauté onions, carrots, and peppers for about 10 minutes, adding garlic during the last 2 minutes. Stir in tomato paste and cook 1-2 minutes longer. Add wine and lemon juice and cook 1-2 minutes more. Add the rest of the ingredients, except for the redfish, and bring to a boil.
Reduce to medium heat and simmer 30 minutes or until potatoes are tender.
Add redfish. Cover and cook 10 minutes or until fish flakes easily with a fork. Adjust salt and pepper to taste. Chowder should have a nice black pepper flavor. Discard bay leaf before serving. Garnish with chopped parsley and chopped green onions.
More Fish Recipes
Back to the Regular Guy Fishing Charters Captain's Blog