Fish Soup / Chowder

• 4 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 celery rib, chopped (include the leaves!)
• 14 cup flour
• 12 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)
• 18 teaspoon paprika
• 14 teaspoon pepper
• salt, if needed, to taste
• 34 cup half-and-half or 34 cup milk

1. In a large soup pot over medium heat, melt butter.
2. Add onion, red peppers, and celery; sautee for about 5-7 minutes or until soft (NOT browning).
3. Add flour to pot; stirring constantly until blended.
4. Add wine, mushrooms, and garlic; cook for about 5-7 minutes, or until mushrooms softening.
5. Add stock, potatoes, fish pieces, bay leaf, tarragon, paprika, pepper, and, if needed, salt.
6. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender and fish is opaque.
7. Remove bay leaf.
8. Add half and half.
9. Stir, heat through and serve.

butter, onion, red bell pepper, celery, flour, white wine, mushrooms, garlic, fish stock, russet potatoes, fish, bay leaf, tarragon, paprika, pepper, salt, milk

Taken from www.food.com/recipe/fish-soup-chowder-158248 (may not work)