Fish Chowder

Name: Fish Chowder
Ingredients: 1/3 c. chopped celery; 1/4 c. chopped leeks; 1/3 c. chopped carrots; 1/4 c. chopped onion; 1/2 clove garlic, minced; 14 oz. Italian style tomatoes, chopped with juice; 1/3 c. cooking sherry; 1 lb. fish fillets, cut into 1 1/2-inch squares (sea bass, red snapper, halibut or other firm fleshed low-fat fish); 1/2 qt. potatoes, cooked, peeled and diced; 1 bay leaf; 1/3 tsp. thyme; 4 oz. tomato sauce; 1 tsp. chopped parsley; 1 c. water; pepper to taste

15 ingredients

5 steps

Ingredients

1/3 c. chopped celery
1/4 c. chopped leeks
1/3 c. chopped carrots
1/4 c. chopped onion
1/2 clove garlic, minced
14 oz. Italian style tomatoes, chopped with juice
1/3 c. cooking sherry
1 lb. fish fillets, cut into 1 1/2-inch squares (sea bass, red snapper, halibut or other firm fleshed low-fat fish)
1/2 qt. potatoes, cooked, peeled and diced
1 bay leaf
1/3 tsp. thyme
4 oz. tomato sauce
1 tsp. chopped parsley
1 c. water
pepper to taste

Directions

1

Bring a small quantity of water to boil in a soup pot.
2

Add celery, onion, leeks and garlic and cook until vegetables are tender and slightly yellowed.
3

Add the carrot, canned tomatoes with juice, tomato sauce, parsley, bay leaf, thyme, pepper and 1 cup of water.
4

Bring to a boil.
5

Turn heat on low and simmer slowly, covered, for about 15 minutes or until fish is cooked and flavors are well blended.