Manhattan-Style Fish Chowder

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

You can use any firm white fish in this classic tomato-based soup.

Ingredients

• 2 tablespoons butter
• 2 3/4 cups chopped onion
• 1 cup chopped carrot
• 3/4 cup chopped celery
• 3 garlic cloves, minced
• 1/4 cup tomato paste
• 1 cup dry white wine
• 2 cups chopped peeled red potato
• 2 cups water
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 (8-ounce) bottles clam juice
• 1 (28-ounce) can diced tomatoes, undrained
• 1 bay leaf
• 2 pounds halibut fillets, skinned and cut into 1-inch pieces

Directions

1. Melt butter in a Dutch oven over medium-high heat.
2. Add onion, carrot, celery, and garlic to pan; sauté 10 minutes or until lightly browned.
3. Stir in tomato paste; cook 1 minute.
4. Stir in wine; cook 1 minute.
5. Add potato and next 7 ingredients; bring to a boil.
6. Reduce heat; simmer 30 minutes.
7. Add fish.
8. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork.
9. Discard bay leaf.

Yield: 6 servings (serving size: 2 cups)