Fish Chowder Recipe by Ruth Paget
Serves 6
Ingredients:
-1 large chopped onion
-2 tablespoons olive oil
-1 (15.5-ounce) can diced tomatoes
-2 teaspoons salt
-1 teaspoon pepper
-1 cored, seeded, and chopped green pepper
-3 large peeled and cubed potatoes
-1 quart water
-2 pounds fish cut into small cubes
-1 tablespoon white wine (optional)
Steps:
1-Sauté onion in olive oil for 5 minutes in a soup pot, which has a cover. Add tomatoes, salt, pepper, green pepper, and potatoes and mix. Add 1 quart of water and mix.
2-Add fish cubes and wine.
3-Bring soup to a boil. Lower heat to medium and cover. Cook for 30 minutes or until potatoes are tender and fish flakes.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
