Fish Chowder

Ingredients:

4 small tomatoes
Olive Oil
1 large onion sliced
2 cloves crushed garlic
4 cups of water
1 small fennel sliced
1 potato washed and diced
½ red pepper sliced
1 small hot pepper chopped
Ground pepper
½ cup white wine
1 pound of white fish
Juice from ½ lemon
Chopped parsley for garnish

Turn the oven on to 450 degrees. Cut each tomato in half through the core and place on a baking sheet that has been brushed with olive oil. Bake for approximately 20 minutes until the skins of the tomatoes can be pulled off and discarded. Put tomatoes in a small bowl and break up with a fork.

Over medium heat in a soup pan sauté the onion with garlic in olive oil until they are soft but not burned. Add the water and bring to a boil. Add tomatoes, sliced fennel, diced potato, sliced red pepper and hot pepper and cook until the vegetables are soft about 20 minutes. Pour in ½ cup of wine. Add the fish and cook until the fish is translucent. Squeeze the lemon juice into the soup.

Sprinkle finely chopped parsley on top and serve.