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Halibut Vegetable Chowder

2 carrots, cut in Julienne strips
1/2 cup chopped onion
2 Tbsp. oil
1 cup water
1 tsp. chicken bouillon granules
1/4 tsp. thyme, crushed
1/4 tsp. basil, crushed
1/8 tsp. pepper
2 stalks celery, sliced diagonally
1 clove garlic, minced
1 (28 oz.) can tomatoes
3 Tbsp. minced parsley, divided
1/2 tsp. salt
1 1/2 lb. Alaska Halibut

Saute carrots, celery, onion and garlic in oil 5 minutes. Add tomatoes, water, 2 tablespoons parsley, bouillon and seasonings. Break up tomatoes with spoon, cover and simmer 20 minutes. Cut Halibut into 1 inch strips or cubes; add to chowder, cover and simmer 5 to 10 minutes or until Halibut flakes easily when tested with a fork. Sprinkle with remaining parsley.

Makes 6 to 8 servings

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