Fish Chowder

• 1/3 c. chopped celery
• 1/4 c. chopped leeks
• 1/3 c. chopped carrots
• 1/4 c. chopped onion
• 1/2 clove garlic, minced
• 14 oz. Italian style tomatoes, chopped with juice
• 1/3 c. cooking sherry
• 1 lb. fish fillets, cut into 1 1/2-inch squares (sea bass, red snapper, halibut or other firm fleshed low-fat fish)
• 1/2 qt. potatoes, cooked, peeled and diced
• 1 bay leaf
• 1/3 tsp. thyme
• 4 oz. tomato sauce
• 1 tsp. chopped parsley
• 1 c. water
• pepper to taste

1. Bring a small quantity of water to boil in a soup pot.
2. Add celery, onion, leeks and garlic and cook until vegetables are tender and slightly yellowed.
3. Add the carrot, canned tomatoes with juice, tomato sauce, parsley, bay leaf, thyme, pepper and 1 cup of water.
4. Bring to a boil.
5. Turn heat on low and simmer slowly, covered, for about 15 minutes or until fish is cooked and flavors are well blended.

celery, leeks, carrots, onion, clove garlic, italian style tomatoes, cooking sherry, fish fillets, potatoes, bay leaf, thyme, tomato sauce, parsley, water, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985670 (may not work)