Manhattan Fish Chowder

Prep: 10 min | Cook: about 30 min | Yield: 4 servings

Ingredients

• 2 teaspoons olive oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 1 cup water
• 2 tablespoons tomato paste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano
• 1/8 teaspoon cayenne
• 2 (14.5 ounce) cans diced tomatoes
• 1 (8 ounce) bottle clam juice
• 2 carrots, chopped
• 1 red bell pepper, chopped
• 1 bay leaf
• 1 fresh fennel bulb, trimmed, cored and chopped
• 1 pound halibut, cut into 1 inch pieces
• 1/2 cup chopped Italian parsley

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion and celery; cook for 5 minutes, stirring often, or until softened.
2. Add garlic; cook, stirring constantly, for about 30 seconds or until fragrant.
3. Add water, tomato paste, thyme, oregano, cayenne, diced tomatoes, clam juice, carrots, bell pepper, bay leaf and fennel. Bring to a boil; reduce heat to medium low and simmer, covered, for about 20 minutes or until vegetables are tender.
4. Stir in halibut; cook for 2 minutes or until fish is opaque.
5. Remove from heat and stir in parsley. Remove and discard bay leaf.

Nutrition

Per serving: 235 calories, 25g protein, 4g total fat (1g sat., 0g trans), 24g carbohydrate, 6g fiber, 13g sugar, 57mg cholesterol, 759mg sodium