You can use any firm whitefish in this classic tomato-based soup.
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
How to Make It
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.
Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.