Manhattan Fish Chowder

• 1 ½ lbs of Halibut or Cod (wild caught)
• 1 medium to large onion (diced small)
• 2 medium carrots (diced small)
• 1 large stalk of celery (diced small)
• 2-3 cloves of garlic (minced)
• 1 can of corn (preferably organic)
• 2 medium to large red potatoes (diced bite size)
• 2 10 oz. cans organic plum tomatoes (pureed)
• about 4 cups of fish stock/broth
• about 2 cups white wine
• sea salt
• cracked black pepper
• olive oil

1. Dice the onion, carrots, celery and garlic to approximately the same size and sauté in a couple of tablespoons of extra virgin olive oil until veggies are soft and onions translucent. (about 10 – 15 minutes)
2. Pour white wine over vegetables stirring to loosen any bits from the bottom of the pan and reduce for a few minutes.
3. Add tomato puree and stir to blend then add the fish stock salt and pepper to taste.
4. Once soup comes to a boil, reduce to simmer for 20-30 minutes.
5. Add potatoes and corn and continue to cook for another 20 minutes or so.
6. During the last 20 minutes, season fish with salt and pepper and grill or sauté on both sides until seared and cooked through.
7. Add fish to individual plates.

Optional: serve with bread and a green salad.

Nutrition:

Although I do not have specific nutritional data for this recipe, is low in calories and fat and high in Omega-3 Fatty acids.