Manhattan Style Fish Soup


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Manhattan Style Fish Soup

Prep Time 15
Cook Time 20

Servings


Ingredients
  • 2 teaspoons butter
  • 1 small stalk celery chopped
  • 1/2 cup fennel chopped
  • 1 small leek pale green and white parts only, chopped
  • 1 pieces small carrot cut into match stick size
  • 3/4 teaspoon fish sauce
  • 1/4 teaspoon ground black pepper
  • 8 ounces clam juice
  • 3 cups chicken stock
  • 1 teaspoon PC Umami paste
  • 2 medium russet potatoes peeled, 3/4″ dice
  • 2 medium tomatoes 3/8″ dice
  • 12 ounces firm white fish cut into 3/4″ pieces

Prep Time 15
Cook Time 20

Servings


Ingredients
  • 2 teaspoons butter
  • 1 small stalk celery chopped
  • 1/2 cup fennel chopped
  • 1 small leek pale green and white parts only, chopped
  • 1 pieces small carrot cut into match stick size
  • 3/4 teaspoon fish sauce
  • 1/4 teaspoon ground black pepper
  • 8 ounces clam juice
  • 3 cups chicken stock
  • 1 teaspoon PC Umami paste
  • 2 medium russet potatoes peeled, 3/4″ dice
  • 2 medium tomatoes 3/8″ dice
  • 12 ounces firm white fish cut into 3/4″ pieces


Instructions
  1. In large saucepan, melt butter over medium heat; cook celery, leek, carrot, salt and pepper for 6 minutes or until vegetables are softened.

  2. Stir in clam juice, stock, diced tomatoes and juices, and potatoes. Bring to a boil. Reduce heat to simmer; cover and cook for 12 minutes or until potatoes are tender.

  3. Add fish and simmer for 3 minutes or until cooked through.


Recipe Notes

This is best made with fresh ingredients but frozen fish and canned tomatoes are certainly better than not having soup.


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