Manhattan Style Fish Soup

Revised 2016 Mar 24

Yield 8 cups


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


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.

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