Manhattan Fish Chowder with Crusty Baguette

Prepare Ingredients:

Preheat the oven to 205°C. Wash the fresh produce. Slice the potatoes into ½ cm rounds. Peel and mince the garlic. Peel and small dice the carrots and onion. Thinly slice the celery on an angle. Pick the parsley leaves, discarding stems. Zest then quarter the lemon. Cut fish into bite-sized pieces.

Cook Potatoes:

Place potatoes in a pot with enough water to cover. Cover and bring to the boil, cooking for 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and set aside.

Start Soup:

While the potatoes cook, in a large pot, heat olive oil on medium until hot. Add the onion and garlic and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and the onion has softened. Add the carrots and celery and season with salt and pepper. Cook 3 to 5 minutes, stirring frequently, or until softened.

Add Seasoning & Tomatoes:

Stir the tomatoes, as much of the spice mix as you'd like, lemon zest, juice of 2 lemon wedges and 2 cups of water into the pot of vegetables. Bring the soup to a boil, then reduce the heat to low and simmer 5 to 7 minutes, stirring occasionally.

Finish Soup:

To the soup, add the fish pieces and cooked potatoes and season with salt and pepper. Cook 5 to 7 minutes, or until the fish is opaque and cooked through, stirring occasionally and gently so the pieces of fish doesn’t break apart. Season with salt and pepper to taste and remove from heat.

You Plate It:

While the soup is cooking, cut the bagette in half lengthwise and place on a lined baking tray in a single layer, cut side up. Drizzle with olive oil, place in the oven and toast 3 to 5 minutes, or until warmed, browned and crunchy. Divide soup between bowls and garnish with parsley and remaining lemon wedges. Add a dash of hot sauce, if you’d like, and serve with the toasted bagette on the side. Enjoy!