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Throwdown Manhattan Fish Chowder with Roasted Fingerling Potatoes and Bacon Relish

Serves: 4 to 6

Fish Stock
3 lb fish bones from white fish (such as red snapper or halibut)
1 cup white wine
1 large onion, coarsely chopped
2 stalks celery, coarsely chopped
½ teaspoon whole black peppercorns
2 bay leaves
10 parsley sprigs
Water

Combine all ingredients in a medium stock pot, cover with water by 1-inch, bring to a boil, reduce to a simmer and cook for 45 minutes. Strain through a strainer into a bowl. 

Broth
1 tablespoon canola oil
¼ pound slab bacon, finely diced
1 small Spanish onion, finely diced
1 small stalk celery, finely diced
1 small carrot, finely diced
4 cloves garlic, chopped
1 cup dry white wine, such as Sauvignon Blanc
4 cups fish stock
1 ½ cups pureed canned plum tomatoes
5 whole black peppercorns
8 flat leaf parsley sprigs

1. Heat the oil in a medium saucepan over medium heat, add the bacon and cook until golden brown and crispy, stirring occasionally, about 7 minutes. Remove the bacon to a plate lined with paper towels and keep to use in the bacon relish. 
2. Increase the heat to high, add the onion, celery and carrot to the fat in the pan and cook until slightly soft, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the wine and cook until almost completely reduced, then add the fish stock and bring to a boil. Add the tomato puree, black peppercorns and parsley to the broth and bring to a boil. Cook the broth, stirring occasionally, until slightly reduced and thickened, about 20 minutes. Add the pan roasted halibut and let cook another 3 minutes. 
3. Ladle broth and some of the fish into bowls. Arrange 3 potato halves around the fish and top with the fish with the bacon relish.

Pan Roasted Halibut
Canola oil
1 ½ pound halibut fillet, cut into 2-inch pieces
Salt and freshly ground black pepper

1. While the broth is reducing, heat the oil in a large nonstick pan until it begins to shimmer. Season fish on both sides and cook until golden brown on one side, about 3 minutes. Turn over and cook for 30 seconds. Remove to a plate. 

Oven Roasted Fingerlings
6 fingerling potatoes, halved lengthwise
Canola oil
Salt and freshly ground black pepper

1. Preheat the oven to 400 degrees F. 
2. Place the potatoes on a baking sheet, toss with 2 tablespoons of the oil and season with salt and pepper. Arrange the potatoes on the baking sheet, cut-side down and roast until golden brown and just cooked through, turning once, about 15 minutes. 

Bacon Relish
2 teaspoons canola oil
3 cloves garlic, finely chopped 
1/8 teaspoon red chile flakes
Cooked and drained bacon, from above
¼ cup finely chopped fresh flat leaf parsley

1. Heat the oil in a small sauté pan over medium heat. Add the garlic and red chile flakes and cook for 30 seconds, add the bacon and just cook to heat through, about 1 minute. Stir in the parsley and transfer to a small bowl. 


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