Despite the fact that Manhattan is ahead of the rest in new fashion trends, the inhabitants of this island clearly prefer proven classics in culinary. Chowder here is not just homemade soup, but also a dish proudly served in top restaurants.
It is necessary
- - young potatoes - half a kilo;
- - bacon - 100 grams;
- - white onions - 2 onions;
- - preserves from mussels - 600 grams;
- - fish broth - 750 milliliters;
- - canned tomatoes - 800 grams;
- - green bell pepper - 1 piece;
- - celery - 1 petiole;
- - fresh parsley - 1 bunch;
- - vegetable oil - 15 milliliters;
- - pepper and salt - according to preference.
Instructions
Step 1
So that the pickle from the mussels does not interrupt the whole taste of the chowder, it must be drained, and the mussels themselves must be thoroughly and several times washed with warm boiled water. Then cut them into small pieces. Chop the strips of bacon into thin strips. Next, you need to prepare the vegetables: rinse and peel the onions and potatoes, remove the stalk and seed box from the bell pepper, and cut off the upper and lower ends of the celery. Cut everything in turn into cubes.
Step 2
Heat vegetable oil in a thick-walled saucepan and fry the bacon in it for a couple of minutes. Add pepper, celery and onion, sauté everything until the vegetables are soft. Drain the canned tomatoes and chop them into medium pieces. Prepare warm fish broth and two glasses of boiling water. Add all this to a saucepan with vegetables and let it boil.
Step 3
Add potatoes to boiling soup and cook for about 20 minutes. Now it remains to turn down the heat, season the chowder. In the original, the dish is sprinkled with black pepper rather strongly. Transfer the washed and chopped mussels to a saucepan. Hold for a couple of minutes and turn off the heat. Before serving, stir the chowder, pour into portioned plates and sprinkle with chopped fresh parsley.
