1. In a large soup pot over medium heat, melt butter. Add onion, red peppers, and celery; sautee for about 5-7 minutes or until soft (NOT browning). 2. Add flour to pot; stirring constantly until blended. 3. Add wine, mushrooms, and garlic; cook for about 5-7 minutes, or until mushrooms softening. 4. Add stock, potatoes, fish pieces, bay leaf, tarragon, paprika, pepper, and, if needed, salt. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender and fish is opaque. 5. Remove bay leaf. 6. Add half and half. Stir, heat through and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
