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Manhattan-Style Fish Chowder
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Manhattan-Style Fish Chowder

Manhattan-Style Fish Chowder

with Dill-Garlic Croutons

Savoury tomato broth and buttery barramundi make the perfect warming winter dinner, with crunchy dill-garlic croutons adding layers of taste and texture. This hearty soup is sure to become a weeknight go-to!

Tags:
Quick Prep
Allergens:
Fish
Seafood/Fruit de Mer
Sulphites
Gluten
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

282 g

Barramundi

(Contains Fish, Seafood/Fruit de Mer)

370 mL

Crushed Tomatoes

113 g

Mirepoix

4 tbsp

White Cooking Wine

(Contains Sulphites)

230 g

Russet Potato

1 unit

Ciabatta Roll

(Contains Gluten)

2 tsp

Dill-Garlic Spice Blend

56 g

Baby Spinach

Not included in your delivery

1.33 tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories640 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate59 g
Sugar9 g
Dietary Fiber7 g
Protein38 g
Cholesterol105 mg
Sodium1130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Paper Towel
Peeler
Baking Sheet
Parchment Paper
Large Bowl
Small Bowl

Instructions

Cook aromatics
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring often, until veggies soften, 3-4 min. Season with salt and pepper.

Prep
2

Peel, then cut potatoes into 1/2-inch pieces. Roughly chop spinach. Pat barramundi dry with paper towels, then season with salt and pepper.

Start chowder
3

Add cooking wine to the pot with veggies. Cook, stirring often, until liquid is absorbed, 1 min. Add potatoes, crushed tomatoes,1 1/2 tsp Dill-Garlic Spice Blend and 1 cup water (dbl both for 4 ppl). Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are fork-tender, 15-17 min. Season with salt and pepper, then remove the pot from heat.

Roast barramundi
4

While chowder simmers, arrange barramundi on a parchment-lined baking sheet. Drizzle 1/2 tsp oil over each fillet. Roast in the middle of the oven until cooked through, 12- 14 min.**

Bake dill-garlic croutons
5

While barramundi roasts, cut ciabatta into 1-inch pieces, then transfer to a large bowl. Melt 2 tbsp butter (dbl for 4 ppl) in a small microwavable bowl, then stir in remaining Dill-Garlic Spice Blend. Pour dill-garlic butter over ciabatta pieces. Season with salt and pepper, then toss to combine. Arrange ciabatta in a single layer on an unlined baking sheet. Toast in the top of the oven, stirring halfway through, until lightly golden, 5-6 min. (TIP: Keep an eye on croutons so they don't burn!)

Finish and serve
6

Add spinach to chowder. Stir until wilted, 30 sec. Remove and discard barramundi skin. Using a fork, flake barramundi into large pieces. Gently stir flaked barramundi into chowder. Divide fish chowder between bowls. Just before serving, top with dill-garlic croutons.