Manhattan-Style Fish Chowder

prep time:: 0 min

Serving size: 0

ingredients

2 tbsp butter
2 3/4 C onion -- chopped
1 C carrot -- chopped
3/4 C celery -- chopped
3 cloves garlic -- minced
1/4 C tomato paste
1 C dry white wine
2 C peeled red potato -- chopped
2 C water
1 tbsp fresh thyme
1 tsp salt
1/2 tsp freshly ground black pepper
2 8-ounce bott clam juice
1 28-ounce can diced tomatoes -- undrained
1 bay leaf
2 lbs halibut fillets -- skinned and cut into

directions

Melt butter in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic to pan; saute 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; bring to a boil. Reduce heat; simmer 30 minutes.

Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1838 Calories; 48g Fat (25.4% calories from fat); 206g Protein; 110g Carbohydrate; 26g Dietary Fiber; 353mg Cholesterol; 3610mg Sodium. Exchanges: 0 Grain(Starch); 27 Lean Meat; 20 Vegetable; 4 1/2 Fat.

NOTES : I used orange roughy but any firm whitefish can be used in this fabulous dish. Serve with a french baguette.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Amy Ralls