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| Manhattan Fish Chowder Ala William ~~~~~~~~~~~~~ William's friend Andrew, the manager of the Fulton Fish Market on Water street, provides the Tunnels with a weekly supply of fish. Very often, William will serve the fish as breaded filets, baked crisp in his large ovens, but once in a while, he will opt to do something different, and serve the fish in a bisque, or a in a chowder. With his latest supply of perch filets, he concocted this chowder, utilizing some left over veggies as well! ~~~~~~~~~~~~ Ingredients 3/4 pound fresh or frozen fish fillets 1 24-ounce can vegetable juice 1 11-ounce can whole kernel corn with sweet peppers 1/2 cup sliced green onion 1/4 cup chicken broth 1-1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 1 teaspoon Worcestershire sauce Several dashes bottled hot pepper sauce Directions Prep Time: 15 minutes Cooking Time: 11 minutes Cut fish into 3/4-inch pieces In a large saucepan combine vegetable juice corn green onion chicken broth, thyme, Worcestershire sauce, and hot pepper sauce Bring to boiling Reduce heat and simmer, covered, for 8 minutes Add fish to saucepan Return to boiling Reduce heat and simmer, covered, for 3 to 5 minutes more or until fish flakes easily with a fork! Sounds delicious William, and a perfect meal to serve duing the Lenten Season. ~~~~~~~~~~~~~~~~ Taste of the Tunnels Index |
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