Manhattan Style Fish Soup

Revised 2016 Mar 24

Yield 8 cups

Ingredients

2 teaspoons butter
1 small stalk celery, chopped
1/2 cup fennel, chopped
1 small leek, pale green and white parts only, chopped
1 small carrot, cut into match stick size pieces
3/4 teaspoon fish sauce
1/4 teaspoon ground black pepper
8 ounces clam juice
3 cups chicken stock
1 teaspoon PC Umami paste
2 medium russet potatoes, peeled, 3/4" dice
2 medium tomatoes, 3/8" dice
12 ounces firm white fish cut into 3/4" pieces

Preparation

In large saucepan, melt butter over medium heat; cook celery, leek, carrot, salt and pepper for 6 minutes or until vegetables are softened.

Stir in clam juice, stock, diced tomatoes and juices, and potatoes. Bring to a boil. Reduce heat to simmer; cover and cook for 12 minutes or until potatoes are tender.

Add fish and simmer for 3 minutes or until cooked through.

----------
This is best made with fresh ingredients but frozen fish and canned tomatoes are certainly better than not having soup.

Free JavaScripts for ingredient popup provided by
The JavaScript Source

Social network sharing provided by
Shareaholic