Manhattan Fish Chowder recipe

To the soup, add the fish pieces and cooked potatoes and season with salt and pepper. Cook 5 to 7 minutes, or until the fish is opaque and cooked through, stirring occasionally and gently so the pieces of fish don’t break apart. Season with salt and pepper to taste and remove from heat. Find and discard the bay leaf.

While the stew is cooking, cut the mini baguettes in half lengthwise and place on a sheet pan in a single layer, cut side up. Drizzle with olive oil, place in the oven and toast 3 to 5 minutes, or until warmed, browned and crunchy. To plate your dish, divide the soup between 2 bowls and garnish with the parsley and remaining lemon wedges. Add a dash of Tabasco sauce, if you’d like, and serve with the toasted baguettes on the side. Enjoy!