Name: Manhattan Seafood Chowder with Chorizo and Roasted Vegetables
Ingredients: ½ fennel bulb; 1 medium red onion; 2 carrots; 2 parsnips; 1 red pepper; 2 stalks celery; 6 slices of smoked bacon, chopped in small pieces; 4-ounces Spanish style, hard chorizo sausage, chopped; 3 cloves garlic, minced; 1 large shallot, finely chopped; 2 tbsp. olive oil; ¾ cup dry white wine; 3 cups tomato juice; 3 cups fish or chicken stock; 3 cups seafood or vegetable stock; 1 bay leaf; 2 tsp. fresh thyme, chopped; 2 tsp. marjoram or oregano; 2 tsp. smoked paprika; Salt and pepper, to season; 3 Roma tomatoes, chopped; 2-pounds seafood, your choice (clams, mussels, scallops and shrimp are great choices; fish like cod, salmon or halibut, cut into bite sized pieces, are also great choices)

Manhattan Seafood Chowder with Chorizo and Roasted Vegetables

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Ingredients

½ fennel bulb
1 medium red onion
2 carrots
2 parsnips
1 red pepper
2 stalks celery
6 slices of smoked bacon, chopped in small pieces
4-ounces Spanish style, hard chorizo sausage, chopped
3 cloves garlic, minced
1 large shallot, finely chopped
2 tbsp. olive oil
¾ cup dry white wine
3 cups tomato juice
3 cups fish or chicken stock
3 cups seafood or vegetable stock
1 bay leaf
2 tsp. fresh thyme, chopped
2 tsp. marjoram or oregano
2 tsp. smoked paprika
Salt and pepper, to season
3 Roma tomatoes, chopped
2-pounds seafood, your choice (clams, mussels, scallops and shrimp are great choices; fish like cod, salmon or halibut, cut into bite sized pieces, are also great choices)

Instructions

Pre-heat oven to 375°F.
Chop the fennel, carrots, parsnips, red pepper and celery into bite sized pieces; toss the vegetables in 3 tbsp. olive oil and season with salt and pepper; place in a single layer on a baking sheet.
Place in pre-heated oven and bake for 20 to 30 minutes or until the vegetables are slightly browned and fork tender; turn the vegetables once during the cooking time.
In a sauté pan, cook the bacon until crisp.
In the last few minutes of cooking the bacon, add the chopped chorizo sausage; drain off the fat.
In a large pot or large Dutch oven, over medium heat, add the olive oil, shallots and garlic; sauté for just a minute to soften.
Add the white wine and simmer gently until reduced to about half the volume.
Add the roasted vegetables, along with the previously cooked bacon, sausage, tomato juice, fish stock, vegetable stock, bay leaf, thyme, marjoram, smoked paprika and a pinch of salt and pepper.
Simmer very gently for 20 to 30 minutes.
Add the seafood and bring the chowder back up to a very slow simmer.
Cover and let the fish and shellfish simmer for 10 minutes.

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