Long Island fish chowder recipe
This recipe for a tomato-based fish chowder is a great way to explore our local seafood bounty! Try it with monkfish, clams, striped bass, or squid from nearby waters. : Heat 6 tbsp extra virgin olive oil over medium heat in a large pot. Add 1 sliced onion, 1/2 c sliced leek, 2 cloves minced garlic, 2 stalks sliced celery, and 2 medium potatoes cut into a large dice. Cook, tossing often. While veggies cook, place 1 lb fish fillets and 1 lb squid in a bowl and cover with cold water, 1 tsp salt, and juice of 1 lemon. Gently mix, then let sit 1 minute. Rinse, separate fish and squid, and dry with a paper towel. Cut squid into small bite-size pieces, then add to pot with veggies, Cook 3 minutes. Stir in 5 c veggie broth or water, 1 small can tomato paste, and 1 pint halved grape tomatoes (or a 14 oz can of tomatoes). Gently mix fish into soup, letting it form chunks. Add 1 large sprig minced rosemary, 1 tbsp fresh thyme, 1 tbsp fresh oregano. Let simmer until potatoes are soft, 20-30 minutes. Season with salt, pepper, and lemon juice to taste. Garnish with chopped parsley. Recipe by Stephanie Sacks, MS CNS CDN.
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