Manhattan chowder.....

This chowder is based on a Manhattan chowder which is made with tomatoes rather than New England chowder which is made with cream. We were lucky enough to live in New York before we had kids so Manhattan chowder brings back lots of wonderful memories. As I am not a big fan of creamy heavy dishes the Manhattan chowder is a frequent supper in our house. The kids love it as much as we do. A perfect mid meal dinner, light and healthy to get you over the mid week hump. Serve with green salad and crusty bread to mop up all the delicious gutsy sauce.

Ingredients

2 tbsp olive oil 
1 large potato peeled and cut into big chunks
1 medium onion chopped
1 fat garlic cloves, finely chopped
2 x 400g cans chopped tomatoes
2 tbsp tomato puree
½ tsp dried thyme
splash of soy sauce
410g can cannellini beans, drained and rinsed

500g plump white fish fillets, such as cod in big chunks
250g raw prawns 
A handful of fresh parsley chopped

Method

1. Heat the oil in a large frying pan or wok. Dry the potatoes in kitchen paper and tip into the hot fat. Cook them covered over a medium to high heat for 5 minutes, stirring occasionally, until the potatoes are golden. Add the onion and garlic and cook for 3-4 minutes more on a fairly high heat until the onion is nicely browned.
2. Stir in the tomatoes, the tomato puree, thyme and soy sauce, and let it bubble away for a couple of minutes to make a sauce. Stir in the beans and salt and pepper, then sit the fish on top, tucking it into the sauce. Don’t stir or the fish will break up. Cover and simmer for 4 minutes, just until the fish is cooked. Serve sprinkled with parsley.