Fish Soup / Chowder

This soup is a delicious lunch or dinner w/ salad and rolls.

• Ready In: 40 mins
• Serves: 6

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 3⁄4 cup milk

Directions

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. Add flour to pot; stirring constantly until blended.
3. Add wine, mushrooms, and garlic; cook for about 5-7 minutes, or until mushrooms softening.
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. Remove bay leaf.
6. Add half and half. Stir, heat through and serve.