Manhattan-Style Fish Chowder - cooking recipe

Ingredients

2 tablespoons butter
2 3/4 chopped onions
1 cup chopped carrot
3/4 cup finely diced celery
3 garlic cloves, minced
1/4 cup tomato paste
1 cup dry white wine (Pinot Grigio is good)
2 cups chopped peeled red potatoes
2 cups water
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 (8 ounce) bottles clam juice
1 (28 ounce) can diced tomatoes, undrained
1 bay leaf
2 lbs halibut fillets, skinned and cut into 1-inch pieces

Preparation

Melt butter in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic to pan; saute 10 minutes or until lightly browned. Stir in tomato paste; cook 1 minute.
Stir in wine; cook 1 minute. Add potato and next 7 ingredients (potato thru bay leaf); bring to a boil. Reduce heat; simmer 30 minutes.
Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
Serve with sour dough bread.