Ingredients
1 tbs olive oil
1 tbs butter
1 cup of carrots, chopped
2 celery stalks, chopped
1 yellow onion, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced
1 zucchini, chopped
1 tbs tomato paste
1 cup dry white wine
2 cups water
2 (8 ounce) bottles of clam juice
1 (28 ounce) can crushed tomatoes
1 bay leaf 1 tbs fresh thyme, chopped
1 tsp salt
1/2 tsp black pepper
2 pounds chowder fish, skinned and cut into 1-inch pieces
Directions
Melt butter and oil in a large Dutch oven or heavy bottomed soup pan over medium- high heat. Add onion, carrot, celery, pepper and garlic. Sauté until lightly browned. Add zucchini. Stir in tomato paste. Cook 1 min. Add white wine, cooking an additional min. Add remaining ingredients except for the fish. Bring to a boil. Reduce heat and allow it to simmer 30 min. Add fish and simmer for an additional 10-15 min, or until the fish is cooked through and flakes easily. Enjoy!
