Manhattan Fish Chowder

By arthurlemay

Ingredients

• 3 tablespoons olive oil
• 3 onions, chopped (about 5 cups)
• 2 stalks celery, with leaves, sliced 1/4-inch thick
• 1 green bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 2 potatoes, peeled and cut into 1/4-inch cubes
• 2 cans (28 ounces each) plum tomatoes, with their juice, coarsely chopped
• 6 cups fish stock
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound medium to large shrimp, peeled and deveined
• 2 pounds white filleted fish (cod, hake, grouper)
• 18 littleneck or cherrystone clams, scrubbed and soaked

Preparation

Step 1

In an 8-to-10-quart pan, warm the olive oil over medium heat and saute the onions, celery and green pepper until well wilted, about 10 minutes.

Stir in the garlic and saute another minute. Add the potatoes and stir them around to coat with oil. Add the chopped tomatoes, fish stock, thyme, bay leaf and pepper. Cover and bring to a boil over high heat. Reduce the heat and simmer briskly for about 20 minutes, until the potatoes are tender. Add the shrimp and push them down to the bottom of the pot. Make a layer of fish filets, then clams. Cover and the bring to a simmer. Without removing the lid, cook 5 minutes or until the clams open.

Serve piping hot in large, wide bowls.