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Italian Halibut Chowder

2-3 lb. chunk Halibut
1 medium onion, chopped
1 clove garlic, minced
1/2 green pepper, chopped
1/2 cup olive oil
2 (16 oz.) cans tomatoes
1 cup tomato juice
1/2 cup white wine or water
2 Tbsp. chopped parsley
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. oregano
1/8 tsp. thyme

Cut Halibut into 1" pieces. Saute onion, garlic, green pepper and celery in olive oil. Add tomatoes, tomato juice, white wine or water, parsley and seasonings. Bring to boil. Cover and simmer 15 minutes. Add Halibut. Simmer 6 to 8 minutes longer or until Halibut is tender. Serve over slices of French bread fried in butter. Sprinkle with Parmesan cheese.

Serves 6 to 8

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