Manhattan-Style Fish Chowder

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
You can use any firm white fish 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
== Directions ==
# 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; 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.
Yield: 6 servings (serving size: 2 cups)
Category:American Recipes
Category:American Meat Dishes
Category:American Main Dishes
Category:American Soups
Category:Seafood Soup Recipes
Category:Soup Recipes
Category:Chowder Recipes
Category:Fish Recipes
Category:Butter Recipes
Category:Onion Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Garlic Recipes
Category:Garlic cloves Recipes
Category:Tomato paste Recipes
Category:Wine Recipes
Category:White wine Recipes
Category:Red-skinned potato Recipes
Category:Potato Recipes
Category:Water Recipes
Category:Thyme Recipes
Category:Salt Recipes
Category:Black pepper Recipes
Category:Pepper Recipes
Category:Clam juice Recipes
Category:Bay Leaf Recipes
Category:Halibut Recipes
Category:Main Dish Seafood Recipes