Ingredients
- 2 tablespoons butter
- 2 ¾ cups chopped onion
- 1 cup chopped carrot
- ¾ cup chopped celery
- 3 garlic cloves, minced
- ¼ 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
- ½ 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
Directions
- Step 1Melt 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 2Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
borrowed from: https://www.myrecipes.com/recipe/manhattan-style-fish-chowder