Simmering Fish 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. All right, so 20 minutes of simmering has passed, so we're going to take our lid. Don't burn yourself. It hurts, trust me. All right, so let's give it a stir here and, you see, we've got this wonderful tomato and potato soup here. Now, your potatoes should be pretty near done, if they're not done completely. What I like to do is I like to let them break down a little bit more, but since we're going to show you the normal way to do this, which is basically just to cook the chopped-up potatoes, which I have done. It means we're at the point we needed to be at. So let's take our fish and dump that in. I'm going to put them in waves just so I don't kind of shock this too much, and I'm going to stir that. That's my first round of fish. Here comes some more and some more. And you can see the two pounds of fish diced up. That's a whole lot of fish. You won't be able to escape the fish in every bite, not that you want to. I'll have to say, if you don't like fish, why are you making Manhattan-style fish chowder? All right, so I've got my heat up all the way. I'm going to take this opportunity to get some seasonings in there. And what we're going to do now is--this fish doesn't take long to cook, so we're going to give it about seven minutes. And we're just going to add a little bit of salt and pepper. In this one, you can add really whatever you want for seasonings. Salt and pepper--and for me just 'cause I'm funny like that. I'm going to throw in some--just a little bit of thyme, just some dried thyme, not a whole lot. And that should be good for me. So let's stir this all up here. Get those seasonings working through here. And one thing you might have to do, you might have to add more water to this. It just really depends on how much evaporates and how big your potatoes were and all that stuff. I think right now I'm looking pretty good with this, though. I might have to add a little bit more at the very, very end. So we're going to come back in five minutes. This is ready to go and--have one last look at it. "