Manhattan-Style Fish Chowder

• 2 tablespoons butter
• 2 3/4 cups chopped onion
• 1 cup chopped carrot
• 3/4 cup chopped celery
• 3 garlic cloves, minced
• 1/4 cup tomato paste
• 1 cup dry white wine
• 2 cups chopped peeled red potato
• 2 cups water
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 (8-ounce) bottles clam juice
• 1 (28-ounce) can diced tomatoes, undrained
• 1 bay leaf
• 2 pounds halibut fillets, skinned and cut into 1-inch pieces

1. Melt butter in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic to pan; saute 10 minutes or until lightly browned. Stir in tomato paste; cook 1 minute. Stir in wine; cook 1 minute. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 30 minutes.
2. Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.

butter, onion, carrot, celery, garlic, tomato paste, white wine, peeled red potato, water, thyme, salt, freshly ground black pepper, clam juice, tomatoes, bay leaf

Taken from www.myrecipes.com/recipe/manhattan-style-fish-chowder (may not work)