Manhattan Seafood Chowder

== Description ==
Makes 12 servings.
== Ingredients ==
* 2 large onions, cut into quarters
* 6 ribs celery, cut into pieces
* 3 large carrots, cut into chunks
* 4 x 16-ounce cans stewed tomatoes, undrained
* 3 cups clam juice
* 2 teaspoons dried thyme
* 2 bay leaves
* 6 cups cooked brown rice
* 2 pounds monkfish or halibut fillet cut into 1-inch chunks
* 1 dozen (about 1 pound) mussels, cleaned
* 1 pound peeled, deveined shrimp
* ¾ cup chopped fresh parsley
* 2 teaspoons freshly ground black pepper
* 6 cups chicken broth
== Directions ==
# Combine onions, celery, carrots and tomatoes in bowl of large food processor; cover and process until puréed.
# Pour mixture into 8-quart stockpot.
# Add clam juice, thyme and bay leaves.
# Bring to a boil; reduce heat to medium-low and cook, uncovered about 1 hour, stirring occasionally.
# Stir in rice, fish, mussels, shrimp, parsley, pepper and broth.
# Cook an additional 10 to 15 minutes until fish is opaque and flakes with fork, shrimp are no longer pink, and mussels are opened.
# Remove bay leaves before serving.
Category:American Soups
Category:Brown rice Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Chicken stock and broth Recipes
Category:Chowder Recipes
Category:Clam juice Recipes
Category:Halibut Recipes
Category:Mussel Recipes
Category:Shrimp Recipes