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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. Okay,
let's go ahead and go through our ingredient list for our Manhattan-style fish chowder.
The first thing I have over here is I have some tomatoes. I've got five small- to medium-size
tomatoes. You could use plump tomatoes; you could use just regular. All these are just
vine ripe, so nothing fancy about these. Got some salt and pepper here. You gotta have
salt pepper; goes in everything. Let's see. Fish, that's an important here. Actually,
these are flounder fillets. You're going to need about two pounds, just something in the
white fish variety, something like flounder or cod or haddock or catfish even, just something
like that. And you know, it doesn't have to be really beautiful fish 'cause you're just
going to chop it up. It's going to go in the soup. So that's not nearly as important. Right
here, I'm going to have two tablespoons of olive oil for saute purposes. I've also got
some flat leaf parsley here. I've got about eight in a bunch. It's going to be about two
tablespoons by the time we chop it up. So just some flat leaf, Italian flat leaf parsley.
I've also got some bacon here. Oops. This is a half of pound of bacon. The easy way
to get a half pound of bacon is you buy the pound of package of bacon and just cut it
right in half. There's your half a pound. And also you want to make sure this is nice
and cold. Actually, mine is almost frozen. It's just easier to cut when it's that way.
Next thing, besides the bacon, we've got--let's see. We've got a carrot, just one whole carrot,
nothing special. I've got one large shallot or you could also use a quarter of an onion--your
choice. I just want the shallot. I'm looking for the flavor of shallots. It's a little
more subtle. Now, we've also got some celery here. Whoopsie. I have two stalks of just
regular, plain old celery. I have five cloves of raw garlic. This is so much better than
the stuff you get in the jar, so go with this stuff. Let's see. Over here, I've got, let's
see--three tablespoons of tomato paste. I have a half of cup of white wine, preferably
like a Chardonnay or something like that. I wouldn't go with anything sweet. It will
make it taste kind of funky. Here we have a half teaspoon of just plain white vinegar.
You could also use white wine vinegar, or you could also use rice wine vinegar, but
I prefer just plain white vinegar. If you really had to, you could also use red wine
vinegar. Let's see. Right here I've got three cups of water, just plain old, regular tap
water. I've also got--this is 16 ounces of clam juice. It's actually two eight-ounce
bottles. I got it at the grocery store. And then I've got two large, like, baking potatoes,
the big kind like these. So that is everything. Now, let's go ahead and see what we're going
to need to make everything with.