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BRANDON SARKIS: Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going
to show you how to make Manhattan-style fish chowder or Manhattan-style fish soup. For
today, we're not going to need a whole lot in the way of actual equipment to make this.
So we're just going to need a nice, big old chef knife. I'd also recommend maybe a paring
knife just for coring out the tomatoes, unless you have an actual corer. You're also going
to need a cutting board. Actually, I have two here. I have the workspace cutting board
and I also have another one, because I'm going to cut my fish on this one and just keep it
separate. I also have a rubber spatula; this is very, very handy. I also have a towel in
case I make a mess, and most importantly, I've got a container to cook all these in.
So this is about eight and a half quarts stock pot. The soup is only going to come up to
about here, about halfway; but that way, if it bubbles or anything, it's not going to
get all over the counter space. So I always use a much larger pot than I need. And also
this way, you want to actually have a lid to keep everything under control, so when
you sweat the vegetables, you actually can sweat 'em appropriately. That's really all
you need to do this, so let's go ahead and get started making it, and that way, we're
that much closer to eating it.