Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
6 servings (serving size: 2 cups)

You can use any firm whitefish in this classic tomato-based soup.

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

PhilLelle's Review

April 15, 2013
Chowder was outstanding! I changed the recipe a little by cooking 4slices of bacon in the pot then removed the bacon and added it later, crumbled. I then added 2Tblsp butter to bacon fat and cooked the potatoes, carrots, celery, onion and garlic in the butter/bacon fat. I also cooked the fish in the clam juice and water combined....then removed the cooked fish, to be added at the very end. The water/clam juice/fish broth was added after the wine was added....

JoyceHT's Review

April 13, 2013
Very good. I used cod instead of the halibut.

ChelseaWisch's Review

February 25, 2012
It was kinda bland. I was expecting more flavore because so many great things go into this soup but it all tasted like tomato. If I ever make it again, I will cut back on the tomato quite a bit and add fish stock instead of water.

CourtneyJ76's Review

December 15, 2010
This recipe is wonderful & has become a favorite. Thank you!

AlexisKate's Review

February 28, 2010
Great Broth, i substitued 8 oz of clam juice for 8oz of fish stock, and used cod instead of halibut. I also added red pepper flakes, lime juice and cilantro... It added a fresh kick to the dish. Very good

NicoleErhard's Review

February 08, 2010
Simple and delicious. I did substitute low-fat chicken broth for the water. The soup was even better the next day. Definitely will make this over and over again. Easy for everyday but good enough for special occasions. Served this with a mixed greens salad and a cheese plate with bread.

Carol212's Review

August 07, 2009
Basic broth ingredients are good but seasonings must be increased. NO more salt though. Have you read the label on most clam broths? They are loaded with sodium. You should supplement with seasonings instead of more salt!! Also, I have always found cod or snapper to be more flavorful in these chowders & would recommend over halibut which is pretty bland.