Manhattan seafood chowder
Seafood chowder first appeared in Manhattan around the 1930's - here we provide an updated modern version. Serve with crusty bread for a warm and comforting winter dinner.
- Heat oil in a large saucepan, add onion, celery and carrot and stir over a low heat for 10 minutes.
- Add tomatoes, potatoes and 2 cups cold water. Bring to the boil, then simmer for 10 minutes.
- Add fish and seafood mix and simmer for 5 to 10 minutes or until fish is cooked. Stir in thyme and season with salt and pepper to taste.