Manhattan Fish Chowder with Roasted Fingerling Potatoes and Bacon Relish

Name: Manhattan Fish Chowder with Roasted Fingerling Potatoes and Bacon Relish
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams bacon, finely diced; 1 Tbsp canola oil; 2 teaspoons canola oil; 4 servings Canola oil; 1 small carrot, finely diced; 1 small stalk celery, finely diced; 237 milliliters dry white wine, such as Sauvignon Blanc; 6 fingerling potatoes, halved lengthwise; 946 milliliters fish stock; 59 milliliters finely chopped fresh flat leaf parsley; 3 cloves garlic, chopped; 3 cloves garlic, finely chopped; 680 grams piece) halibut fillet; 1 small Spanish onion, finely diced; 237 milliliters pureed canned plum tomatoes; 0 teaspoons red chile flakes; 4 servings Salt and freshly ground black pepper

Manhattan Fish Chowder with Roasted Fingerling Potatoes and Bacon Relish might be a good recipe to expand your main course recipe box. One portion of this dish contains around 48g of protein, 49g of fat, and a total of 933 calories. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 4. 4 people found this recipe to be tasty and satisfying. Head to the store and pick up flat leaf parsley, fingerling potatoes, garlic, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Heat the oil in a medium saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add the bacon and cook until golden brown and crispy, stirring occasionally, about 7 minutes.

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Bacon

Remove the bacon and reserve for the relish.

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Relish

Bacon

Increase the heat to high, add the onions, celery, and carrots and cook until slightly soft, about 5 minutes. Stir in the garlic and cook 30 seconds.

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Carrot

Celery

Garlic

Onion

Add the wine and cook until almost completely reduced, and then add the fish stock and bring to a boil.

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Fish Stock

Wine

Add the tomato puree to the broth and bring back to a boil. Cook until slightly reduced and thickened, about 10 minutes.

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Tomato Puree

Broth

For the potatoes: Preheat the oven to 400 degrees F.

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Potato

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Oven

Place the potatoes on a baking sheet, toss with 2 tablespoons of the oil and season with salt and pepper. Roast in the oven until golden brown and just cooked through, turning once, about 15 minutes.

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Salt And Pepper

Potato

Cooking Oil

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Baking Sheet

Oven

Heat the oil in a large nonstick, oven-safe pan until it shimmers. Season the fish on both sides with salt and pepper and cook until golden brown. Turn over, transfer to the oven, and cook until just cooked through, 8 minutes.

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Salt And Pepper

Fish

Cooking Oil

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Oven

Frying Pan

Cut crosswise into 4 equal pieces.

Heat the oil in a small saute pan over medium heat.

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Cooking Oil

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Frying Pan

Add the reserved bacon and cook until golden brown.

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Bacon

Add the garlic and red chile flakes and cook for 30 seconds. Stir in the parsley and transfer to a small bowl.

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Red Pepper Flakes

Parsley

Garlic

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Bowl

To serve: Ladle the broth into 4 bowls.

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Broth

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Bowl

Ladle

Place a piece of halibut in the center of the bowl. Arrange 3 potato halves around the fish and garnish with the bacon relish.

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Halibut

Potato

Relish

Bacon

Fish

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Bowl

Equipment

Ingredients

Servings:

113grams

bacon, finely diced 1Tbsp

canola oil 2teaspoons

canola oil 4servings

Canola oil 1small

carrot, finely diced 1small stalk

celery, finely diced 237milliliters

dry white wine, such as Sauvignon Blanc 6

fingerling potatoes, halved lengthwise 946milliliters

fish stock 59milliliters

finely chopped fresh flat leaf parsley 3cloves

garlic, chopped 3cloves

garlic, finely chopped 680grams

piece) halibut fillet 1small

Spanish onion, finely diced 237milliliters

pureed canned plum tomatoes 0teaspoons

red chile flakes 4servings

Salt and freshly ground black pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.