Manhattan-Style Fish Chowder
Serves 8
There's nothing like warm savoury soup when the weather starts to turn. No matter how bleak or gloomy it might be outside, you're going to be able to turn your day around with this soup every single time.
INGREDIENTS
3 1/2 cups vegetable broth, divided
1 large white onion, diced
1 stalk celery, diced
1 medium carrot, diced
1 tsp fresh thyme
1 cup white cooking wine
1 tbsp tapioca flour
3 cups diced tomatoes
2 cups mini potatoes, quartered
3 haddock fillet, cubed
sea salt & black pepper, to taste
INSTRUCTIONS
- Heat a few tablespoons of the broth in a pot over medium-high heat.
- Cook the onion, celery, carrot, and thyme until soft, about five to eight minutes. Add a splash of water as needed to prevent sticking.
- Meanwhile, whisk together the white wine and tapioca flour in a small bowl to create a slurry. Add the slurry to the veggies and stir well.
- Add the diced tomatoes, potatoes, and remaining broth.
- Bring to a boil, then lower to a simmer for 10 minutes, or until the potatoes are tender.
- Add the haddock and cook for an additional 10 minutes.
- Season with salt and black pepper to taste. Divide into bowls, garnish with more thyme if you wish.