Manhattan-Style Fish Chowder

Ingredients

• 1  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 28 ounce canned tomatoes diced undrained canned
• 1 cup carrots chopped
• 0.8 cup celery chopped
• 16 ounce bottled clam juice 
• 1 cup wine dry white
• 3  garlic clove minced
• 2 pounds pacific halibut filets cut into 1-inch pieces
• 2.8 cups onion chopped
• 2 cups potatoes - remove skin red peeled chopped
• 1 teaspoon salt 
• 1 tablespoon thyme leaves dried fresh chopped
• 0.3 cup tomato paste 
• 2 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Melt butter in a Dutch oven over medium-high heat.
2. Add onion, carrot, celery, and garlic to pan; saut 10 minutes or until lightly browned. Stir in tomato paste; cook 1 minute. Stir in wine; cook 1 minute.
3. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 30 minutes.
4. Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.