Spicy Manhattan Fish Chowder
Submitted by alisao
Manhattan-style fish chowder with grouper, fresh tomatoes, green peppers, and saffron simmered in sesame oil. A tomato-based seafood soup ready in under an hour.
YIELD
2 servingsPREP
10 minCOOK
40 minREADY
50 minManhattan chowder has always been the rebellious cousin of its creamy New England counterpart. No cream, no potatoes. Just bright, brothy tomato goodness with serious backbone.
This version sautés green peppers and onion in hot sesame oil for an unexpected aromatic twist, then builds the broth with four cups of fresh chopped tomatoes and saffron-steeped water that turns the whole pot golden.
Cubed grouper goes in at the end and gently poaches until flaky and tender. Serve it over brown rice and let the saffron-laced broth soak in.
Pro Tips
- Use fresh tomatoes when they’re in season for the brightest flavor. In winter, canned San Marzano tomatoes are a solid swap.
- Dissolve the saffron in hot water ahead of time. It needs a few minutes to release its color and floral aroma.
- Don’t stir the fish too aggressively after adding it. Grouper is firm but will still break apart if you’re rough with it.
- Hot sesame oil adds a nutty depth here. Regular sesame oil works but won’t have the same kick.
Ingredients
Directions
Sauté the peppers and onions in oil in a large saucepan for 4 to 5 minutes on high flame.
Add the remaining ingredients, except the fish, and cook over medium heat, covered, for 15 to 20 minutes.
Add the fish and cook an additional 15 minutes.
Serve hot over brown rice.
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