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Manhattan-Style Fish Chowder

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 6 servings (serving size: 2 cups)
You can use any firm whitefish in this classic tomato-based soup.

Ingredients

  • 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

Nutrition Information

  • calories 323
  • caloriesfromfat 21 %
  • fat 7.6 g
  • satfat 2.9 g
  • monofat 2.3 g
  • polyfat 1.5 g
  • protein 35.9 g
  • carbohydrate 27.7 g
  • fiber 5.5 g
  • cholesterol 61 mg
  • iron 3.1 mg
  • sodium 878 mg
  • calcium 144 mg

How to Make It

  1. 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.

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