Fish Soup / Chowder

Ingredients

• 4 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 celery rib, chopped (include the leaves!)
• 1/4 cup flour
• 1/2 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)
• 1/8 teaspoon paprika
• 1/4 teaspoon pepper
• salt, if needed, to taste
• 3/4 cup half-and-half or milk

Directions

1. 1

   In a large soup pot over medium heat, melt butter. Add onion, red peppers, and celery; sautee for about 5-7 minutes or until soft (NOT browning).

2. 2

   Add flour to pot; stirring constantly until blended.

3. 3

   Add wine, mushrooms, and garlic; cook for about 5-7 minutes, or until mushrooms softening.

4. 4

   Add stock, potatoes, fish pieces, bay leaf, tarragon, paprika, pepper, and, if needed, salt. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender and fish is opaque.

5. 5

   Remove bay leaf.

6. 6

   Add half and half. Stir, heat through and serve.