How to Make Fish Stew : Adding Tomato Paste for Fish Stew

Uploaded by expertvillage on 07.02.2008

BRANDON SARKIS: Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going
to show you how to make Manhattan-style fish chowder or Manhattan-style fish soup. Okay,
so it's about four minutes on our vegetables. So let's lift the lid away from ourselves
so we don't get steam burns really badly. Set that lid down. Now we'll see, as we stir
this, everything is nicely softened up and really starting to mesh some flavors together
really well. So now for our next step, we're going to take that tomato paste we've got
and we're going to just throw it in there, and I want to make sure I get all of it out
here. And now, we're going to stir this in till it cooks everything evenly. I'm going
to turn the heat back up to about seven. And it's really important that you cook everything
evenly; otherwise, the tomato paste won't actually cook the way it's supposed to. Okay,
when you see that you don't have any lumps of tomato paste anywhere, you can just kind
of take your spatula and just kind of mash down stuff, and make sure there's no lumps
anywhere. So what we're going to do now is we're going to sear this tomato paste over
the outside here on a nice, fairly high heat, uncovered, at about, like is said, about a
seven or an eight. We're going to let this go for about--we'll call it three minutes.
That should be about right, and when we come back, we're going to add the tomatoes, the
wine, and the vinegar, so you want to go and get that stuff ready to go. So let's set our
timer here. I got three minutes on the clock, and so we'll come back in three and throw
in our tomatoes, our wine and our vinegar.