Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is from the 1961 Amy Vanderbilt complete cookbook

Ingredients Nutrition

Directions

  1. Cook onion, garlic, and green pepper in oil in heavy 3quart pot or Dutch oven until onions are golden.
  2. Sprinkle with flour.
  3. Stir and cook 2 or 3 minutes.
  4. Add water, tomatoes and paste, seasonings and wine.
  5. Stir and bring to boiling point.
  6. Add fish.
  7. Lower heat and let simmer 1 hour or until fish is done but still firm.
  8. Serve in warmed chowder bowls, topped with parsley.
  9. Makes 6 or more servings.
  10. Garlic French bread goes well with this chowder.
  11. Actually it's essential!
  12. People who imagine they don't like fish love this soup.
  13. It makes a hearty one-dish meal.
  14. In fact, that's the only way I ever serve it.
  15. The"makings" are always on hand.
  16. Sometimes I dress it up by serving it in a treasured Meissen tureen (I first warm it carefully with warm water) with its six antique matching soup plates.
  17. Fruit is the obvious finish for the meal-a big bowl of iced, assorted fruits.