MANHATTAN FISH CHOWDER

Adapted from Myrecipes, via the wayback machine

Ingredients:

3 T butter

3 medium onions, chopped (about 2 3/4 c)

3 garlic cloves, minced

1/4 c tomato paste

1 c dry white wine

3 c water

3 medium carrots, chopped (about 1 c)

3 celery stalks, diced (about 3/4 c)

3 medium red or gold potatoes, chopped (about 2 c)

3 c shredded kale

1 28-oz can diced tomatoes, with juice

1 T chopped fresh or 1 t dried thyme

1 t salt

1/2 t ground pepper

1 bay leaf

1/2 t smoked chipotle chili flakes

1 t smoked paprika

2 lb halibut fillets, skin removed and cut into 1/2" pieces

Methodology:

Melt butter over medium heat in a large dutch oven.  Add onion and cook, stirring occasionally, until lightly golden.  Add garlic and stir until fragrant, 2 minutes.  Add tomato paste, and cook for 1 minute.  

Pour in white wine, scraping up any tomato paste that is stuck to the bottom of the pot.  Cook until the pot is almost dry.  Add all remaining ingredients but fish, and bring to boil, then simmer for 30 minutes, or until potato is tender.  

Add fish, cover and simmer 10 minutes, or until fish flakes easily.

Serve with crusty bread.