Fish Chowder, Manhattan style

By arthurlemay

Ingredients

• 2 tablespoons butter
• 2 3/4 cups onions, chopped
• 1 cup carrots, chopped
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1 cup dry white wine
• 2 cups red potato, peeled and chopped
• 2 cups water
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 16 ounces clam juice
• 1 can (28 oz.) diced tomatoes, undrained
• 1 bay leaf
• 2 pounds halibut (or haddock) filets, skinned and cut into 1-inch pieces

Details

Servings 6

Preparation

Step 1

Melt butter in a dutch oven over medium-high heat. Add onions, carrots, celery and garlic to pan. Sauté 10 minutes or until lightlybbrowned. Stir in tomato paste and cook for 1-2 minutes. Stir in wine and cook for 1-2 minutes. Add potato and next seven ingredients (to bay leaf). Bring to a boil. Reduce heat and simmer for 30 minutes.

Add fish. Cover and continue to simmer for an additional 10 minutes or until fish flakes easily when test with a fork. Discard bay leaf and serve.