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” Manhattan Fish Chowder”

New Recipe From Martha Stewart & Marley Spoon

1	Whole peeled tomatoes
1	Ciabatta roll
2	Russet potatoes
2	Celery
1 Medium	Yellow onions
1	Garlic
1/4 oz	Fresh thyme,
1/4 oz	Food broth concentrate
10 oz	Pkg cod fillets
	Olive Oil
	Kosher Salt
	Pepper

Hi Angels Working On Earth Family!

I’m so excited to share a dish from Martha Stewart & Marly Spoon! The recipe is “Manhattan Fish Chowder with Crusty Ciabatta Bread.” It is an easy dish to make!

I was initially unsure about how the cod would hold up since cod is so delicate. The directions are designed to help you get through minor technical gaffes by teaching techniques through culinary words.

The cod was so tender and savory. The tomatoes and seafood broth were savory, paired with the buttery ciabatta roll. Be careful not to overcook so that the cod retains its natural flavor’s wonderful texture. The cod is packed with excellent protein and good fats.

The flavor is very satisfying. I imagine eating this cold Wintery day.

Prep Tomatoes & Bread

This is where you use your creativity! On a cutting board, using a rolling pin or the bottom of a small bowl or pot, lightly crush the coriander seeds.
Pat the fish dry with a paper towel, and season lightly with salt and pepper. Sprinkle with beet powder and crushed coriander.
In a large frying pan over medium-high heat, warm Preheat the oven to 450 f with a rack in the center. Finely, to 2 tablespoons oil until hot but not smoking.
Add the fresh fish and cook until lightly browned on the bottom side. 4 – 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

Prep Ingredients

Coarsely chop the romaine lettuce, using only the best parts or the lettuce.
Time to thinly slice the bell pepper. Remove the stem rib and seeds first.
Juice half the lemon and save the other half for garnish

Saute Aromatics

In the same pan used for the fish, add the lemongrass paste.
Add 1 tablespoon oil and chili flakes to your liking. Cook on medium heat and stir occasionally until fragrant. 2-3 minutes.
Transfer to a large bowl and add romaine, bell peppers, sesame seeds, and 1 tablespoon of lemon juice.
Toss to coat. Season taste. Season with salt and pepper.
Transfer the salad to individual bowls, top with fish, and serve with lemon wedges.

Start Soup

This is where you use your creativity! On a cutting board, using a rolling pin or the bottom of a small bowl or pot, lightly crush the coriander seeds.
Pat the fish dry with a paper towel, season lightly with salt and pepper. Sprinkle with beet powder and crushed coriander.
In a large frying pan over medium-high heat, warm Preheat oven to 450 f with rack in the center. Finely, to 2 tablespoons oil until hot but not smoking.
Add the fresh fish and cook until lightly browned on the bottom side. 4 – 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

Start Salad

Coarsely chop the romaine lettuce, using only the best parts or the lettuce.
Time to thinly slice the bell pepper. Remove the stem rib and seeds first.
Juice half the lemon and save the other half for garnish

Plate

In the same pan used for the fish, add the lemongrass paste.
Add 1 tablespoon oil and chili flakes to your liking. Cook on medium heat and stir occasionally until fragrant. 2-3 minutes.
Transfer to a large bowl and add romaine, bell peppers, sesame seeds, and 1 tablespoon of lemon juice.
Toss to coat. Season taste. Season with salt and pepper.
Transfer the salad to individual bowls, top with fish, and serve with lemon wedges.

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