Manhattan Catfish Chowder

Manhattan Catfish Chowder Recipe - A Delicious American Dish

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Manhattan Catfish Chowder is a delicious and hearty seafood soup that is perfect for a cozy night in. This recipe features U.S. farm-raised catfish fillets, which are known for their mild flavor and tender texture. With a touch of garlic, onion, tomatoes, and white wine, this chowder is bursting with flavor and sure to satisfy your taste buds.

History

Manhattan Catfish Chowder is a twist on the classic Manhattan clam chowder, which originated in the early 19th century in the United States. While traditional clam chowder is made with clams, this recipe substitutes catfish for a unique and tasty variation. The addition of white wine and Parmesan cheese gives this chowder a rich and savory flavor that is sure to impress.

Ingredients

1 lb (454 g) of U.S. farm-raised catfish fillets, cut into bite-size pieces
2 tbsp of olive oil
1 tsp of minced garlic
0.25 cup of diced onion
1 can (1 lb (454 g)) of diced tomatoes, with oregano and basil added
a pinch of cayenne pepper, or more to taste
0.5 cup of dry white wine
1 cup of reduced sodium chicken broth, diluted with 2 cups of water
2 tbsp of minced parsley
0.25 cup of freshly grated parmesan cheese

How to prepare

In a large heavy saucepan, heat the olive oil over medium heat. Add the garlic and onion and sauté until golden.
Add tomatoes, cayenne pepper, and wine.
Cook uncovered for 10 minutes.
Add the diluted broth, cover, and bring to a simmer for about 3 minutes.
Mix in the U.S. farm-raised catfish and cook uncovered for an additional 5 minutes.
Ladle into bowls and sprinkle with parsley and grated Parmesan cheese.

Variations

Substitute catfish with other white fish such as cod or tilapia.
Add diced potatoes or corn for a heartier chowder.
Use seafood broth instead of water for a richer flavor.

Cooking Tips & Tricks

Be sure to cut the catfish fillets into bite-size pieces to ensure even cooking.

- Adjust the amount of cayenne pepper to suit your taste preferences. Add more for a spicier chowder or omit it entirely for a milder flavor.

- Use a heavy saucepan to prevent burning and ensure even heat distribution.

- Garnish with fresh parsley and grated Parmesan cheese for a beautiful presentation and added flavor.

Serving Suggestions

Serve Manhattan Catfish Chowder with crusty bread or oyster crackers for a complete meal. Pair with a side salad or steamed vegetables for added nutrition.

Cooking Techniques

Sauté the garlic and onion until golden to develop flavor.

- Simmer the chowder covered to allow the flavors to meld together.

- Cook the catfish uncovered for a few minutes to ensure it is cooked through.

Ingredient Substitutions

Use vegetable broth instead of water for a vegetarian option.

- Substitute Parmesan cheese with nutritional yeast for a dairy-free alternative.

Make Ahead Tips

Manhattan Catfish Chowder can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Manhattan Catfish Chowder with a sprig of fresh parsley and a sprinkle of grated Parmesan cheese for a beautiful presentation. Serve in individual bowls with a side of crusty bread for dipping.

Pairing Recommendations

Pair Manhattan Catfish Chowder with a crisp white wine such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, serve with sparkling water or iced tea.

Storage and Reheating Instructions

Store leftover Manhattan Catfish Chowder in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat until heated through, stirring occasionally.

Nutrition Information

Calories per serving

220

Carbohydrates

- Total Carbohydrates: 9g

- Dietary Fiber: 2g

- Sugars: 4g

Fats

- Total Fat: 10g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 20% DV

- Calcium: 15% DV

- Iron: 10% DV

Alergens

Contains fish and dairy (Parmesan cheese)

Summary

Manhattan Catfish Chowder is a nutritious and balanced meal that is rich in protein, vitamins, and minerals. With a moderate amount of carbohydrates and fats, this chowder is a satisfying and delicious option for a cozy night in.

Summary

Manhattan Catfish Chowder is a delicious and comforting seafood soup that is perfect for a cozy night in. With U.S. farm-raised catfish, tomatoes, white wine, and Parmesan cheese, this chowder is bursting with flavor and sure to satisfy your taste buds. Serve with crusty bread and a side salad for a complete meal that is sure to impress.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Manhattan Catfish Chowder. It was a cold winter day, and I had just finished a long day of work at the fish market. As I was cleaning up the kitchen, I stumbled upon a weathered old cookbook tucked away in a dusty corner.

Intrigued by the title "Manhattan Catfish Chowder," I flipped through the pages until I found the recipe. As I read through the ingredients and instructions, I could almost taste the rich flavors of the chowder in my mind. I knew I had to try making it myself.

Growing up in a small coastal town, I had always been surrounded by fresh seafood. My father was a fisherman, and my mother was a talented cook who could turn the simplest ingredients into a delicious meal. I had learned so much from her over the years, but there was always something new to discover in the world of cooking.

I decided to make the Manhattan Catfish Chowder for my family that weekend. I gathered all the ingredients I needed – fresh catfish fillets, potatoes, onions, celery, carrots, and of course, the secret ingredient that gave the chowder its signature flavor: a splash of Manhattan clam juice.

As I chopped and sautéed and simmered, the kitchen filled with the warm, savory aroma of the chowder. My family gathered around the table, eager to taste my latest creation. With each spoonful, their eyes lit up with delight. The flavors were bold and hearty, the perfect comfort food for a cold winter night.

As we savored each bite, my family asked me how I had learned to make such a delicious dish. I smiled and told them the story of how I had stumbled upon the recipe in that old cookbook at the fish market. But the truth was, my journey to mastering the Manhattan Catfish Chowder had started long before that.

Over the years, I had collected recipes from various places and people – from my mother's handwritten notes to magazine clippings and cookbooks passed down from friends and neighbors. Each recipe held a special memory and a story behind it, like a piece of culinary history waiting to be discovered.

The Manhattan Catfish Chowder quickly became a family favorite, a dish we would make time and time again, especially during the colder months. I experimented with different variations, adding my own twists and adjustments to suit our tastes. But no matter how many times I made it, the chowder always brought back memories of that first cold winter day when I found the recipe in that old cookbook.

As the years went by, I continued to hone my skills in the kitchen, learning new techniques and exploring different cuisines. I never stopped seeking out new recipes and inspiration, always eager to try something new and exciting. Cooking became not just a passion, but a way of connecting with my family and sharing love and warmth through food.

And so, the story of how I learned to make Manhattan Catfish Chowder became more than just a recipe – it was a testament to my love for cooking and the joy of sharing delicious meals with the ones I cherished most. Each time I made the chowder, I felt a deep sense of gratitude for the culinary journey that had brought me to this moment, surrounded by my loved ones and savoring the simple pleasures of a warm and hearty meal.