Manhattan Style Seafood Stew Recipes

MANHATTAN SEAFOOD CHOWDER

Steps:

• Cut bacon into small pieces and fry in pan.
• Remove from heat, drain and set aside.
• Saute celery, red bell pepper, onions and garlic in small amount of bacon grease for several minutes to sweat.
• Add fish and lightly sear.
• Add water or chicken broth and simmer for 15 minutes.
• Add tomatoes, clam juice, clams and simmer for 1 hour.
• Add potatoes and carrots.
• Season with paprika, red pepper flakes, Old Bay, oregano and hot sauce.
• Simmer until potatoes and carrots are almost tender.
• Season with salt and pepper to taste.
• Add shrimp 15 minutes before serving.

MANHATTAN-STYLE SEAFOOD STEW

Steps:

• Cook bacon in heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and sauté until tender, about 8 minutes. Chop tomatoes in processor. Add to pot with clam juice, wine, bay leaves and dried red pepper. Simmer 20 minutes, stirring occasionally.
• Add potatoes to stew and simmer until tender, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return to simmer before continuing.) Add clams to stew. Cover and simmer until clams begin to open, about 5 minutes. Add scallops and shrimp, cover and simmer until clams open and scallops and shrimp are cooked through, about 3 minutes. Discard any clams that do not open. Mix in half of basil. Transfer stew to large serving bowl. Sprinkle with remaining basil and lemon peel.

DELICIOUS MANHATTAN SEAFOOD CHOWDER

Steps:

• Cut crab and fish fillet into bite-sized pieces.
• Spray a large soup pot with nonstick cooking spray add the oil.
• Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat.
• Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper.
• Cover; and simmer about 35 minutes or until potatoes are cooked.
• Add clams, shrimp, crab and fish fillet.
• Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken.
• You may need to add additional cornstarch and water to get the desired thickness.
• Serve.
• Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.

MANHATTAN FISH CHOWDER

Steps:

• In a large pot or dutch oven, cook bacon over med heat until browned and crisp.
• Drain on paper towels and discard all but 1 tsp of fat.
• Add onion, carrots, bell pepper and garlic. cook until softened about 10 minutes.
• Add tomatoes and their juice(breaking tomatoes up with a spoon), clam juice and 1 1/2 cups water; bring to boil.
• Add potatoes, dried thyme and pepper flakes; reduce heat for a simmer. cook until potatoes are tender, but not falling apart. (15 to 20 minutes).
• Add fish; cover and cook until opaque and flaky, about 5 minutes. Season with salt and pepper and garnish with fresh thyme.
• Serve with crusty bread!