From Paulette Vickery's Recipe Collection

WW: MANHATAN FISH CHOWDER

fish, soups, vegetables

1 tablespoon olive oil
2 each celery stalks, diced
2 each onions, chopped
2 teaspoon minced garlic, in a jar
2 can whole tomatoes, chopped 28oz
1/2 cup dry white wine
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt
2 lb sole or flounder, cubed
1/2 cup minced parsley

Heat oil in a large nonstick dutch oven. Add celery, onion, and garlic and cook until tender, about 5 minutes. Add tomatoes, wine, basil, oregano, thyme, pepper, and salt. Bring to a boil. Reduce the heat and simmer covered until flavors are blended, about 25 minutes. Add the fish and parsley. Increase the heat and return to a boil stirring gently. Reduce the heat and simmer uncovered until fish is opaque, about 5 minutes. Per serving: calorries 240, total fat 5 G, saturated fat 1 G, chollesterol 73 MG, sodium 260 MG, carbohydrate 15 G, fiber 3 G, protein 32 G, calcium 122 MG, points 5.

Yield: 6 servings





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