Due to the unusually warm Autumn we’ve been having here in Maine, tomato season has been extended! This simple recipe for Manhattan chowder was inspired by the many ripe tomatoes on my kitchen counter, the cod fillets in my freezer and the beautiful heirloom carrots from Frith Farm in my fridge.
3 1/2 pounds garden fresh (ideally!) tomatoes with skins cut into chunks
2 celery stalks, chopped
4 medium sized red potatoes, cubed
8 oz peeled and sliced heirloom carrots
1 lb Atlantic cod fillets, cubed
2 tbsp butter
1/2 tsp coriander
1/2 tsp paprika
1 tsp salt
1 tsp parsley flakes
1 tsp onion flakes
1/4 – 1/2 tsp red pepper flakes
Place the tomatoes in a large saucepan and heat on medium, stirring often, until the tomatoes resemble soup with thick chunks. Add all of the remaining ingredients except for the fish and cook until the potatoes and carrots are tender. Add the fish and simmer for about five minutes, until the fish is opaque and flakes easily.