Despite the fact that in the new fashion trends Manhattan is ahead of the rest, in cooking, the inhabitants of this island clearly prefer a proven classic. The chauder here is not just a homemade soup, but also a dish that is proudly served in the best restaurants.
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You will need
- - young potatoes - a pound;
- - bacon - 100 grams;
- - white onion - 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 are preferred.
Instruction manual
1
So that the brine from mussels does not interrupt the whole taste of the chowder, it must be drained, and the mussels themselves thoroughly and several times washed with warm boiled water. Then cut them into small pieces. Strips of bacon need to chop into thin strips. Next, you need to prepare the vegetables: rinse and peel the onions and potatoes, remove the stem and seed box from the bell pepper, and cut off the upper and lower ends of the celery. Dice everything in turn.
2
In a thick-walled pan, heat the vegetable oil and fry the bacon on it for a couple of minutes. Add pepper, celery and onions, sauté everything until the vegetables are soft. Drain the liquid from canned tomatoes and chop them into medium slices. Prepare a warm fish broth and two glasses of boiling water. Add all this to a pan to vegetables and let it boil.
3
Add potatoes to the boiling soup and cook for about 20 minutes. Now it remains to reduce the fire, season the chowder. In the original, the dish is rather sprinkled with black pepper. Transfer washed and chopped mussels to the pan. Hold for a couple of minutes and turn off the fire. Before serving, you need to mix the chowder, pour into serving plates and sprinkle with chopped fresh parsley.