Manhattan Style Fish Soup

Servings Prep Time
6 15
Cook Time

Servings Prep Time
6 15
Cook Time


  • 2teaspoons


  • 1

    small stalk celerychopped

  • 1/2cup


  • 1

    small leekpale green and white parts only, chopped

  • 1pieces

    small carrotcut into match stick size

  • 3/4teaspoon

    fish sauce

  • 1/4teaspoon

    ground black pepper

  • 8ounces

    clam juice

  • 3cups

    chicken stock

  • 1teaspoon

    PC Umami paste

  • 2

    medium russet potatoespeeled, 3/4″ dice

  • 2

    medium tomatoes3/8″ dice

  • 12ounces

    firm white fish cut into 3/4″ pieces

  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.