Mixing Tomatoes & Vegetables for Fish Stew

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, now that sound that you may or may not hear, listen for it. Oh, it's not going to do it. All right, there we go. That was my timer going off, so we're good to go here. And you can see what we've done is by--like, basically, it's almost like frying the tomato paste under the vegetables as we create a nice caramelization. Got some really great color, got some really great--like I said, caramelization and some aroma going here. So we're going to throw our vinegar in and also our white wine. Now, what this is going to do is this is going to deglaze using the acids and the white wine and the vinegar. It's going to deglaze and really kind of break down that tomato paste, and it's going to extract all of that caramelization out of it. And what you'll see--if you've been paying attention, which I'm sure you have--what we've done right now is basically make a nice tomato stock. So let's take our tomatoes, our pre-salted tomatoes, if you may recall. Throw those in there. And now we're just going to give this a stir, everything nicely mixed together. Okay, let's hit the sides of the pan here, scrape all that stuff down. And now, we're going to let this just go full on, full boil, for about five minutes. So set our timer once again--lots of timer work today. And five minutes from now, we're going to come back. I'm going to go and throw a lid on this, just to move the process along, and I'll see you in five minutes."