Fish Soup / Chowder

Ingredients

• 4 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 celery rib
• chopped (include the leaves!)
• 14 cup flour
• 12 cup white wine
• 8 ounces sliced mushrooms
• 2 minced garlic cloves
• 4 cups fish stock (or vegetable stock)
• 3 medium russet potatoes
• peeled and diced small
• 2 lbs cod fish fillets
• cut into bite-size pieces (or use tilapia or any other mild white fish)
• 1 bay leaf
• 1 tablespoon dried tarragon (use twice as much fresh)
• 18 teaspoon paprika
• 14 teaspoon pepper
• salt
• if needed
• to taste
• 34 cup half-and-half or 34 cup milk

Instructions

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