Brazilian Fish Chowder - cooking recipe

Ingredients

1/4 cup minced peeled onion
3 garlic cloves, peeled and mashed
2 tablespoons finely cut green peppers
2 tablespoons olive oil
1/4 cup flour
2 cups water
4 cups canned tomatoes, chopped
1 tablespoon tomato paste
3 teaspoons salt, to taste
1/4 teaspoon cayenne or 1/4 teaspoon chili powder
1/2 teaspoon beau monde seasoning
1 cup white wine
2 lbs white fish fillets
1 lb fresh or quick-frozen haddock or 1 lb cod, cleaned and cubed
3 tablespoons finely cut parsley

Preparation

Cook onion, garlic, and green pepper in oil in heavy 3quart pot or Dutch oven until onions are golden.
Sprinkle with flour.
Stir and cook 2 or 3 minutes.
Add water, tomatoes and paste, seasonings and wine.
Stir and bring to boiling point.
Add fish.
Lower heat and let simmer 1 hour or until fish is done but still firm.
Serve in warmed chowder bowls, topped with parsley.
Makes 6 or more servings.
Garlic French bread goes well with this chowder.
Actually it's essential!
People who imagine they don't like fish love this soup.
It makes a hearty one-dish meal.
In fact, that's the only way I ever serve it.
The\"makings\" are always on hand.
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.
Fruit is the obvious finish for the meal-a big bowl of iced, assorted fruits.