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Receta Manhattan Fish Chowder With Garlictoast
by CookEatShare Cookbook

Manhattan Fish Chowder With Garlictoast
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  Raciónes: 8

Ingredientes

  • 2 lg. baking potatoes
  • 2 (16 ounce) cans stewed tomatoes
  • 18 ounce can tomato juice
  • 2 carrots
  • 1 med. onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon thyme
  • 1/2 teaspoon parsley
  • Dash of pepper
  • 1 pound Scrod, Cod, or possibly Halibut fillets
  • 1/2 to 1 pound med. shrimp, cooked
  • 1 stalk celery
  • French Bread Baguette
  • Garlic
  • Butter

Direcciones

  1. Scrub potatoes, without peeling; cut into 1/2 inch cubes. Slice carrots, onion and celery and saute in 2 tsp butter till onion is golden brown. Add in tomatoes, juice, potato cubes, salt, thyme, parsley and pepper.Bring to a boil; reduce heat and simmer uncovered for 15 min. Rinse fish, cut into chunks; rinse shrimp. Add in to soup. Cook 10 min or possibly till tender and fish is cooked.
  2. Toast bread; spread with garlic butter. Spread soup over bread in individual serving bowls. Serve with green salad and a good white wine. Serves 4.