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Manhattan Fish Chowder

Manhattan Fish Chowder

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.

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

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