I just made Manhattan {fish} Chowder with some steelhead fillets. This thread will document the process, recipe, and things to improve on the next cook.

>Ingredients
>2 tablespoons olive or avocado oil
>1 cup chopped yellow onion
>1 cup chopped carrot
>1 cup quartered baby new potatoes
>1 tablespoon chopped garlic
>1/2 teaspoon kosher salt
>1/4 teaspoon black pepper
>4 cups vegetable stock
>⅓ cup dry white wine
>2 tablespoons fresh lemon juice
>1 (28-oz.) can no-salt-added crushed tomatoes
>16 ounces steelhead fillet chopped
>1/3 cup fresh flat-leaf parsley
>Grilled whole-wheat baguette slices, for serving

>1. Heat olive oil in a pot over medium heat; add onion, carrot, potatoes, garlic, salt, and pepper; cook, stirring often and until the onions begin to soften, 5 to 7 minutes.
>2. Next, add stock, wine, and lemon juice and bring to a boil. Reduce heat to medium, and simmer for 10 minutes; stir in tomatoes, and simmer until thickened, about 10 minutes. Stir in fish; cover, and simmer for 5 minutes.
>3. Finally, sprinkle with parsley and serve with grilled baguette slices.

>how it started

Lineup of most the ingredients, opting for organic wherever possible

slicing up the veggies and potatoes

veggies go medium heat with olive oil for 5-7 minutes, until onions soft

add vegetable broth, lemon juice... in this case I think it was too much. This is too soupy. I'd either add more veggies/fish or reduce the amount of veg broth. Here you can see it boiling

I didn't add any White wine either

You have to stir it a lot because all the veggies sink to bottom, during the boiling phase

At this point I'm weighing and preparing the steelhead filets. I'm going to grill them to ensure fully cooked, being wild caught

it's less than 16oz called for in recipe, so we'll grill the tail aswell

grilling these and they're looking tasty. We will later chop them up into cubes for the chowder. Also taking care to make sure no bones go in.

meanwhile soup still looking really soupy while simmering

I also recommend greasing the grill with oil before grilling the fish, otherwise it will maybe stick. These fillets came off clean

take the fish off grill and cut into 1/2 inch pieces, throw into soup at simmer

ready for final simmer

>>21402612
also you don't want the fish skin. cut off and discard the skin in yard

next time I want to try hot and sour thai recipe

>>21402578 (OP)
Why is steelhead so much better than salmon? Is it the fattiness?

Also saved your recipe since I live in the northwest and have access to fresh steelhead

Prime job, well done anon

>>21402578 (OP)
Good stuff anon, thanks for posting.
Enjoy your meal :D
Cheers!

bump

>>21402657
>Also saved your recipe since I live in the northwest and have access to fresh steelhead
I'd either use more veggies/potatoes or use less vegetable stock, like 2 cups would fine rather than 4 cups. It's too watery. But it was pretty good overall.

Going to try either hot and sour or regular new england chowder next time. I've got so many pounds of this stuff at this point I could try infinite recipes. Going to see if the neighbors want to trade some chicken eggs for fish tomorrow lol

This looks great OP, thanking you for sharing.

Also how come nobody participates in my cookalongs :[

Hey serious question for /ck/, how long do you think the chowder will last refrigerated before I need to freeze it? Keep in mind that it's got fish and I know fish doesn't last long refrigerated.

>>21404459
>Also how come nobody participates in my cookalongs :[
It's tough to get any cooking threads going on here. A lot of anons are about that goyslop rather than cooking. Persistence and bumping the thread helps. Gotta find a recipe so intriguing that anons are curious.

Having some of this reheated with high quality toast and parsley, actually really delicious and does not taste fishy at all. I think the toast and parsley is essential to true Manhattan Chowder experience. Last night I was so tired I just ate it straight out of the pot and passed out.

This is way better. I love the chunks of Steelhead on toast the best

>>21404483
Good advices. Maybe my home cookings are all horseshit boring.

Anyway I would give it one day before freezing, basically overnight

>>21404575
>Good advices. Maybe my home cookings are all horseshit boring.
Nah it's not necessarily that. You can do an effort post but you have to follow up and bump it. But it can't hurt to try more exotic interesting recipes. Don't be discouraged, if you're not on page 1 it's easy to go straight to 10, and it's just the balance of 4chan.

>>21404575
>Anyway I would give it one day before freezing, basically overnight
Gotta be longer than that, it takes soup a day just to settle in all the flavors let alone go bad. It actually tastes better reheated after sitting refrigerated all night than it did last night. ChudGPT gave 3-4 days before expire which means 4, so I have 2 days to eat the rest of this.

As a note, I really wish I had added more fish and done less potatoes. This dish is amazing eaten served on high quality baguette toast, but potatoes are no good on toast. When eaten just as a soup it lacks the crunch. I'd do this again with more steelhead and bigger chunks then serve it almost exclusively served with toast for dipping sticks.

Both potatoes and bread are carbs, so combining them is too much imo. I'd do more carrots and far less potatoes. It did end up turning out not that soupy after sitting overnight. It's pretty hearty consistency overnight, but needs more fish (original recipe called for 16oz).

>>21404590
you could always dice a smaller portion of potatoes and allow them to mostly emulsify, letting it still retain the chowdery thickness the extra starch procides

Im having a Korean fish stew tonight. Its quite tasty too. I'd love to try the steelhead chowder, looks great.

>>21402617
Wtf, eat the skin you baby. It's the best part and good for you.

>>21404696
>you could always dice a smaller portion of potatoes and allow them to mostly emulsify
Possibly, but imo this dish really shines when served with baguette toast and dipped in the chowder. Potatoes + all that bread is just too many carbs for my liking. Eating it plain without the toast just doesn't have the same effect, too soupy and soft. Carrots are actually healthy unlike potatoes and seemed to be great on toast along with the onions and fish.

This is a very italian type take on chowder. It tastes kinda like you mixed spaghetti with fish soup. Would be a great way to trick people who don't like fish into eating fish without them knowing.

>>21406200
>Im having a Korean fish stew tonight. Its quite tasty too.
QRD on how that turned out? What type of taste is it? Some of the best fish soup I've had came from Asian restaurants. They know their spices/ingredients. I'm excited to try hot and sour Thai fish soup recipe with some of it.

>>21406227
>Wtf, eat the skin you baby. It's the best part and good for you.
Is it really edible? Even the wild animals won't eat it. I throw the remaining carcass out along with skins and the I find skins laying all in the yard, like even the raccoons don't want it lmao

picrel is just what I have in my deep freezer but my normal freezer is also filled with filets. I need to get to work trying different recipes.

>>21406244
Next time you cook the fish, especially baked or pan seared in your fat of choice, eat the skin.

>>21402580
Why do you have your cutting board by your feet? Your shoes are dirty...

>>21402617
All the really good fat is right under the skin. To throw away the skin is a travesty!!!

>>21402617
If you don't want to eat the skin (which is great) at least throw it in the stock to add richness.
Duh.

>>21406270
Lmao, well the fish gets thrown onto a dusty pier too. I don't eat the skins anyway. The flesh itself never touches the cutting board. Plus it hasn't even been cooked yet. Also that's the very corner of the cutting board which I don't use either.

And also, I've switched to start putting the cutting board on my counter inside the house anyway. That was the last time I did it outside.

>>21406276
>All the really good fat is right under the skin.
Doesn't that fat come off with the fish flesh though? After grilling, the meat just pulls right off the skin with no effort.

>>21406281
If you were in Japan and did not eat the skin they would think that you were a dumbass.

>>21406288
Salmon (which the steelhead is closely related to) sushi rolls don't have skin on them either though..

>>21406280
Wouldn't the scales come off into the soup? I find random scales all over the place after filleting the fish. Scales don't seem enticing to me. I love chicken skin but it also doesn't have scales.

>>21406270
Actually real reason was to show size of the fish. Base of shoe lined up with base of tail

>oh no it was on the ground
like every wild caught pier fish is at some point

this looks sooooooo goodd can I have some I'll do anything

>>21407600
>this looks sooooooo goodd can I have some I'll do anything
I'm on day 4 after cooking so if you can get here in the next 3 hours yes. Otherwise I have to freeze the rest of it or feed it to the neighbor's chickens. It was pretty good though. You have the recipe. Be sure to toast bread for dipping