Italian Halibut Chowder

1. Saute the peppers, celery, onion, and garlic in oil until tender. Add the tomato juice or water, apple juice, mashed tomatoes, and herbs. Simmer for 30 minutes.

2. Add halibut pieces to the soup. Cook until halibut is done, about 30 minutes. Salt and pepper to taste.

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Nutrient	Quantity
Total fats	62.2174 g
Protein	236.9991 g
Carbohydrates	74.4391 g
Energy	1820.3071 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6517 g
Water	2068.2858 g
Aspartic acid	1.6538 g
Calcium, Ca	1585.0996 mg
Lutein + zeaxanthin	1165.7354 g
Fiber, total dietary	13.4826 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	3445.7397 g
Niacin	17.8632 mg
Vitamin A, RAE	644.322 g
Arginine	0.4777 g
Riboflavin	2.2977 mg
Tocopherol, beta	0.0837 mg
Fatty acids, total polyunsaturated 15:0	0.0024 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0126 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	4.0787 g
Sodium, Na	1037.0435 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8558 g
Total lipid (fat)	62.2174 g
Manganese, Mn	1.4071 mg
Fructose	13.1123 g
Proline	0.2442 g
Fatty acids, total saturated 16:0	7.4224 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0535 g
Sucrose	3.3001 g
Choline, total	826.6188 mg
Sugars, total	49.3019 g
Serine	0.3345 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	1.5169 g
Fatty acids, total saturated 20:4 undifferentiated	0.5893 g
Vitamin B-6	2.4435 mg
Selenium, Se	196.7673 g
Ash	21.5575 g
Fatty acids, total saturated 18:1 undifferentiated	39.593 g
Pantothenic acid	3.5179 mg
Phenylalanine	0.3383 g
Copper, Cu	3.61 mg
Betaine	0.5574 mg
Thiamin	2.0917 mg
Retinol	340.0008 g
Methionine	0.0895 g
Iron, Fe	21.4217 mg
Carbohydrate, by difference	74.4391 g
Phosphorus, P	2357.4445 mg
Folate, total	378.9123 g
Tocopherol, gamma	0.5567 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2607 g
Lycopene	21959.9675 g
Alanine	0.3536 g
Cholesterol	566.668 mg
Valine	0.3358 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	6.3651 g
Glycine	0.3192 g
Carotene, alpha	421.024 g
Glucose (dextrose)	10.2195 g
Fatty acids, total saturated 14:0	0.0353 g
Zinc, Zn	12.7194 mg
Isoleucine	0.2909 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	8.3761 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.4444 g
Tocotrienol, alpha	0.0856 mg
Vitamin A, IU	7229.0789 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.136 g
Folate, DFE	378.9123 g
Tryptophan	0.1127 g
Vitamin C, total ascorbic acid	328.7035 mg
Phytosterols	155.5045 mg
Galactose	0.9232 g
Fatty acids, total polyunsaturated 18:1 c	0.0141 g
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.1998 g
Vitamin B-12	11.3334 g
Vitamin K (phylloquinone)	277.7346 g
Fatty acids, total saturated	9.2907 g
Histidine	0.1921 g
Fatty acids, total monounsaturated	40.6859 g
Threonine	0.3219 g
Folate, food	378.9123 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	0.2751 g
Vitamin E (alpha-tocopherol)	16.8778 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.374 g
Magnesium, Mg	357.6745 mg
Lysine	0.4546 g
Potassium, K	5177.5389 mg
Cystine	0.1298 g
Fluoride, F	26.3053 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic	3 cloves	13.41	2.9754	0.045
Olive oil	0.25 cup	477.36	0	54
Onion	1	64	14.944	0.16
Tomato	2 cans	124.1379	27.5262	1.0795
Celery	3 stalks	30.72	5.7024	0.3264
Tomato juice	1 cup	41.31	8.5779	0.7047
Apple juice	0.5 cup	57.04	14.012	0.1612
Parsley	2 tablespoons	2.736	0.4811	0.06
Red bell pepper	1	1008.669	0	5.6667
black pepper	0 teaspoon	0.7216	0.1839	0.0094
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
thyme	0 teaspoon	0.101	0.0245	0.0017
halibut steak	2.5 pounds	1008.669	0	5.6667