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Coastline Chowder

40 Min

This "anything goes" way to make a hearty fisherman-worthy chowder we call Coastline Chowder, has no rules. Throw in your favorite fish - buy what's on sale at the fish counter, and get ready to reel in the raves.

What You'll Need

  • 5 cups water
  • 1 (14--ounce) can tomatoes, whole or crushed
  • 1 (8-ounce) can tomato paste
  • 1 cup dry white wine
  • 1 medium-sized onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/4 cup coarsely chopped fresh parsley
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 teaspoons salt
  • Pepper to taste
  • Dash hot pepper sauce (optional)
  • 2 pounds fresh or frozen fish fillets or a combination of fillets and seafood, thawed

What to Do

  1. In a soup pot, combine all ingredients, except fish; bring to a boil. Lower heat and cook, uncovered for 20 to 30 minutes, until vegetable are tender.

  2. Cut fish into large chunks; add to pot and bring just to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes more or until fish flakes with a fork.

  3. Before serving, remove bay leaves and discard.


Serve with fresh, crusty bread and butter or sharp cheese.

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