1. Cook onion, garlic, and green pepper in oil in heavy 3quart pot or Dutch oven until onions are golden. 2. Sprinkle with flour. 3. Stir and cook 2 or 3 minutes. 4. Add water, tomatoes and paste, seasonings and wine. 5. Stir and bring to boiling point. 6. Add fish. 7. Lower heat and let simmer 1 hour or until fish is done but still firm. 8. Serve in warmed chowder bowls, topped with parsley. 9. Makes 6 or more servings. 10. Garlic French bread goes well with this chowder. 11. Actually it's essential! 12. People who imagine they don't like fish love this soup. 13. It makes a hearty one-dish meal. 14. In fact, that's the only way I ever serve it. 15. The"makings" are always on hand. 16. Sometimes I dress it up by serving it in a treasured Meissen tureen (I first warm it carefully with warm water) with its six antique matching soup plates. 17. Fruit is the obvious finish for the meal-a big bowl of iced, assorted fruits. ---------------------------------------------------------------------------
Nutrition
Ingredients
