Ingredients for Fish Stew

Series Summary

There's nothing like a thick, hearty stew to warm you up on a cold day. The meaty combination of vegetables, broth, and various meat is simmered to perfection over a few hours to produce a tender and juicy meat, with broth that is full of flavor. Beef stew is one of the most popular stews, but the versatility of stew lends itself to many meats and vegetables. Potatoes, carrots, onions and other aromatic vegetables are often added, and meat such as sausage, seafood or poultry can change and enhance the flavor of the thick, soup-like dish.

In this free video series, our expert will teach you how to make Manhattan style fish stew. If you are looking for something a little different and little healthier than your average stew, let our expert show you step-by-step instructions for making this unique fish stew. Learn how to cut and prepare the carrots, celery, shallots and garlic. Get expert seafood cooking tips for preparing and simmering the fish, and learn the best way to serve your fish stew to friends and family. If you need something for dinner with a different flair of flavor, let our expert show you how to make this tasty fish stew recipe.

Video Transcript

"BRANDON SARKIS: Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to make Manhattan-style fish chowder or Manhattan-style fish soup. Okay, let's go ahead and go through our ingredient list for our Manhattan-style fish chowder. The first thing I have over here is I have some tomatoes. I've got five small- to medium-size tomatoes. You could use plump tomatoes; you could use just regular. All these are just vine ripe, so nothing fancy about these. Got some salt and pepper here. You gotta have salt pepper; goes in everything. Let's see. Fish, that's an important here. Actually, these are flounder fillets. You're going to need about two pounds, just something in the white fish variety, something like flounder or cod or haddock or catfish even, just something like that. And you know, it doesn't have to be really beautiful fish 'cause you're just going to chop it up. It's going to go in the soup. So that's not nearly as important. Right here, I'm going to have two tablespoons of olive oil for saute purposes. I've also got some flat leaf parsley here. I've got about eight in a bunch. It's going to be about two tablespoons by the time we chop it up. So just some flat leaf, Italian flat leaf parsley. I've also got some bacon here. Oops. This is a half of pound of bacon. The easy way to get a half pound of bacon is you buy the pound of package of bacon and just cut it right in half. There's your half a pound. And also you want to make sure this is nice and cold. Actually, mine is almost frozen. It's just easier to cut when it's that way. Next thing, besides the bacon, we've got--let's see. We've got a carrot, just one whole carrot, nothing special. I've got one large shallot or you could also use a quarter of an onion--your choice. I just want the shallot. I'm looking for the flavor of shallots. It's a little more subtle. Now, we've also got some celery here. Whoopsie. I have two stalks of just regular, plain old celery. I have five cloves of raw garlic. This is so much better than the stuff you get in the jar, so go with this stuff. Let's see. Over here, I've got, let's see--three tablespoons of tomato paste. I have a half of cup of white wine, preferably like a Chardonnay or something like that. I wouldn't go with anything sweet. It will make it taste kind of funky. Here we have a half teaspoon of just plain white vinegar. You could also use white wine vinegar, or you could also use rice wine vinegar, but I prefer just plain white vinegar. If you really had to, you could also use red wine vinegar. Let's see. Right here I've got three cups of water, just plain old, regular tap water. I've also got--this is 16 ounces of clam juice. It's actually two eight-ounce bottles. I got it at the grocery store. And then I've got two large, like, baking potatoes, the big kind like these. So that is everything. Now, let's go ahead and see what we're going to need to make everything with."