Coastline Chowder

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.

Serves: 8

Cooking Time: 40 min

Ingredients

• 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

Instructions

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.
   
   
   

Notes

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