Manhattan Seafood Stew is a traditional American recipe for a clam and fish stew in a rich tomato sauce. The full recipe is presented here and I hope you enjoy this classic American version of Manhattan Seafood Stew.
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Ingredients:
1 medium onion, finely chopped
225g potatoes, cut into 1cm cubes
350g cod fillets cut into 5cm cubes
2 tbsp flour
1 tsp paprika
2 tbsp olive oil
1 vegetable stock cube dissolved in 150ml boiling water
230g tin chopped tomatoes
2 tsp sugar
100g clams (or cooked prawns)
2 lemon wedges
salt and pepper
Method:
Season the flour by mixing-in the paprika, salt and pepper. Use this to coat the fish. Heat half the oil in a pan, add the fish and cook until golden brown on all sides. Remove the fish and set aside. Add the remaining oil to the pan and when hot add the potatoes and onion. On high heat cook the vegetables until the potatoes have browned.
Now add the stock, tomatoes, sugar and thyme. Stir to mix, bring to the boil, cover, reduce to a simmer and cook until the potatoes are tender (about eight minutes). Return the fish to the pan and add the cockles (or prawns). Cover and continue cooking for just over a minute.
Plate-up and serve with a fragrant rice (such as Thai Jasmine rice) and wedges of lemon.
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