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Manhattan Seafood Chowder with Chorizo & Roasted Vegetables - This outstanding seafood chowder is a really indulgent, celebration meal all in itself.

Manhattan Seafood Chowder with Chorizo & Roasted Vegetables

Make this outstanding Manhattan Seafood Chowder as simple as you like with one or two favourite seafood choices or go all out for a total seafood celebration meal.
Course Seafood
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 388 kcal
Author Barry C. Parsons

Ingredients

  • ½ fennel bulb
  • 1 medium red onion
  • 2 carrots
  • 2 parsnips
  • 1 red pepper
  • 2 stalks celery
  • 6 slices of smoked bacon chopped in small pieces
  • 4 ounces of chopped Spanish style hard chorizo sausage
  • 3 cloves minced garlic
  • 1 large shallot finely chopped
  • 2 tbsp olive oil
  • ¾ cup dry white wine
  • 3 cups tomato juice
  • 3 cups fish stock or chicken stock if you prefer
  • 3 cups seafood stock or vegetable stock
  • 1 bay leaf
  • 2 tsp chopped fresh thyme
  • 2 tsp marjoram or oregano
  • 2 tsp smoked paprika
  • salt and pepper to season
  • 3 chopped Roma tomatoes
  • 2 pounds of seafood of your choice Clams, mussels, scallops and shrimp are great choices. Cut fish like cod, salmon, or halibut into bite sized pieces.

Instructions

  1. Start by roasting the vegetables. Chop the fennel, carrots, parsnips, red pepper and celery into bite sized pieces. Toss the vegetables in 3 tbsp olive oil, season in salt and pepper and bake in a single layer on a cookie sheet for 20-30 minutes at 375 degrees F or until the vegetables are slightly browned and fork tender. Turn the vegetables once during the cooking time.
  2. In a sauté pan, cook the bacon to crisp. In the last few minutes of cooking the bacon add the chopped chorizo sausage. Drain off the fat.
  3. In a large pot or large dutch oven over medium heat, add the olive oil, shallots and garlic and sauté for just a minute to soften them. Add the white wine and simmer gently until it is reduced to about half the volume.
  4. Add the roasted vegetables along with the previously cooked bacon and sausage, tomato juice, fish stock, vegetable stock, bay leaf, thyme, marjoram, smoked paprika and a pinch of salt and pepper. Simmer very gently for 20-30 minutes.
  5. Add the seafood and bring the chowder back up to a very slow simmer. Cover and let the fish and shellfish simmer for 10 minutes. Serve immediately.