Manhattan-Style Fish Chowder

Name: Manhattan-Style Fish Chowder
Ingredients: 2 tablespoons butter; 2 3/4 chopped onions; 1 cup chopped carrot; 3/4 cup finely diced celery; 3 garlic cloves, minced; 1/4 cup tomato paste; 1 cup dry white wine (Pinot Grigio is good); 2 cups chopped peeled red potatoes; 2 cups water; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 2 (8 ounce) bottles clam juice; 1 (28 ounce) can diced tomatoes, undrained; 1 bay leaf; 2 lbs halibut fillets, skinned and cut into 1-inch pieces

16 ingredients

4 steps

Ingredients

2 tablespoons butter
2 3/4 chopped onions
1 cup chopped carrot
3/4 cup finely diced celery
3 garlic cloves, minced
1/4 cup tomato paste
1 cup dry white wine (Pinot Grigio is good)
2 cups chopped peeled red potatoes
2 cups water
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 (8 ounce) bottles clam juice
1 (28 ounce) can diced tomatoes, undrained
1 bay leaf
2 lbs 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; saute 10 minutes or until lightly browned. Stir in tomato paste; cook 1 minute.
2

Stir in wine; cook 1 minute. Add potato and next 7 ingredients (potato thru bay leaf); bring to a boil. Reduce heat; simmer 30 minutes.
3

Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
4

Serve with sour dough bread.