INGREDIENTS
2 TBSP. butter
2 3/4 cups onion, chopped
1 cup carrot, chopped
3/4 cup celery, chopped
3 garlic cloves, minced
1/4 cup tomato paste
1 cup dry white wine or chicken broth
2 cups red potato, peeled and diced
2 cups water
1 TBSP. fresh thyme, minced or 1 tsp. dried thyme
1 tsp. salt
1/2 tsp. ground black pepper
2 (8 oz.) bottles clam juice
1 (28 oz.) can diced tomatoes, undrained
1 bay leaf
Old Bay seasoning to taste
2 lbs. tautog fillets, skinned, cut into 1-inch pieces
DIRECTIONS
Melt butter in a dutch oven over medium-high heat.
Add onion, carrot, celery, and garlic to pot, saute 10 minutes or until lightly browned.
Stir in tomato paste, cook 1 minute.
Stir in white wine, cook 1 minute.
Add potato and next 7 ingredients. Bring to boil.
Reduce heat; simmer 30 minutes.
Add Old Bay seasoning, and add the fish.
Cover and simmer 10 minutes or until fish flakes easily when tested with a fork.
Discard bay leaf and serve.
Serves 8.
