Manhattan-Style Fish Chowder
with Dill-Garlic Croutons
Savoury tomato broth and buttery barramundi make the perfect warming winter dinner, with crunchy dill-garlic croutons adding layers of taste and texture. This hearty soup is sure to become a weeknight go-to!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
370 mL
Crushed Tomatoes
113 g
Mirepoix
4 tbsp
White Cooking Wine
(Contains Sulphites)
230 g
Russet Potato
1 unit
Ciabatta Roll
(Contains Gluten)
2 tsp
Dill-Garlic Spice Blend
56 g
Baby Spinach
Not included in your delivery
1.33 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring often, until veggies soften, 3-4 min. Season with salt and pepper.
Peel, then cut potatoes into 1/2-inch pieces. Roughly chop spinach. Pat barramundi dry with paper towels, then season with salt and pepper.
Add cooking wine to the pot with veggies. Cook, stirring often, until liquid is absorbed, 1 min. Add potatoes, crushed tomatoes,1 1/2 tsp Dill-Garlic Spice Blend and 1 cup water (dbl both for 4 ppl). Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are fork-tender, 15-17 min. Season with salt and pepper, then remove the pot from heat.
While chowder simmers, arrange barramundi on a parchment-lined baking sheet. Drizzle 1/2 tsp oil over each fillet. Roast in the middle of the oven until cooked through, 12- 14 min.**
While barramundi roasts, cut ciabatta into 1-inch pieces, then transfer to a large bowl. Melt 2 tbsp butter (dbl for 4 ppl) in a small microwavable bowl, then stir in remaining Dill-Garlic Spice Blend. Pour dill-garlic butter over ciabatta pieces. Season with salt and pepper, then toss to combine. Arrange ciabatta in a single layer on an unlined baking sheet. Toast in the top of the oven, stirring halfway through, until lightly golden, 5-6 min. (TIP: Keep an eye on croutons so they don't burn!)
Add spinach to chowder. Stir until wilted, 30 sec. Remove and discard barramundi skin. Using a fork, flake barramundi into large pieces. Gently stir flaked barramundi into chowder. Divide fish chowder between bowls. Just before serving, top with dill-garlic croutons.
