Manhattan-Style Fish Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can use any firm whitefish 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. Add onion, carrot, celery, and garlic to pan; sauté 10 minutes or until lightly browned. Stir in tomato paste; cook 1 minute. Stir in wine; cook 1 minute. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 30 minutes.
2. Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
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