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Manhattan Fish Chowder with Halibut & Crusty Bread.

  • 2 medium
    carrots
  • 2 sticks
    celery
  • 32 fl oz
    chicken or vegetable broth
  • 2 (14.5 oz) cans
    diced tomatoes
  • 1 small pkg
    fresh thyme
  • 4 cloves
    garlic
  • 1 ½ lb
    halibut fillet
  • 1
    lemon
  • 4
    whole grain buns or rolls
  • 1 medium
    yellow onion
  • 2 medium
    yellow potatoes
  •  
    black pepper
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 medium yellow potatoes
    2 medium carrots
    2 sticks celery
    1 lemon
    1 small pkg fresh thyme
  • 2
    Peel the carrots, then trim off the ends; discard the peels and trimmings. Halve the carrots lengthwise, then thinly slice crosswise into ⅛-inch-thick half-rounds and transfer to a medium bowl.
  • 3
    Trim off and discard the ends of the celery; slice it crosswise into ⅛-inch-thick pieces and add to the bowl.
  • 4
    Preheat a saucepan over medium-high heat.
  • 5
    Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and add to the bowl with the carrots and celery.
    1 medium yellow onion
  • 6
    Once the saucepan is hot, add coconut oil and swirl to coat the bottom.
    2 tbsp virgin coconut oil
  • 7
    Add the carrots, celery, and onion to the saucepan; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.
    ½ tsp salt
    ¼ tsp black pepper
  • 8
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the saucepan.
    4 cloves garlic
  • 9
    Peel and medium dice the potatoes.
  • 10
    Grate all the zest from the lemon into a small bowl, then juice the lemon into the same bowl.
  • 11
    Add the diced potatoes, diced tomatoes, broth, lemon zest and juice to the saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, 10 to 12 minutes.
    2 (14.5 oz) cans diced tomatoes
    32 fl oz (4 cups) chicken or vegetable broth
  • 12
    One by one, holding a sprig of thyme at its top, run your fingers down it to remove the leaves. Discard the sprigs and chop the leaves; add to the saucepan.
  • 13
    Cut the fish into 1-inch pieces.
    1 ½ lb halibut fillet
  • 14
    Add the fish to the soup and season with additional salt and pepper. Cook until the fish is opaque and cooked through, another 4 to 5 minutes.
    ½ tsp salt
    ¼ tsp black pepper
  • 15
    Slice the buns in half and toast if desired.
    4 whole grain buns or rolls
  • 16
    To serve, divide the soup between bowls and serve with the bun on the side. Enjoy!