Rockfish Vegetable Chowder

• 1 1/2 pounds Alaskan Rockfish
• 2 carrots, coarsely diced
• 2 celery stalks, coarsely diced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 28-ounce can diced tomatoes, un-drained
• 3 red-skinned potatoes, diced
• 1 cup water
• 3 tablespoons parsley, minced
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon sugar
• 1/4 teaspoon dried sugar
• 1/4 teaspoon dried basil
• 1/8 teaspoon pepper

Preparation Instructions

1. Cut fish into 1-inch boneless cubes.
2. Sauté onions in olive oil over medium-high heat until they begin to turn clear.
3. Add garlic and sauté for two more minutes or until the garlic turns bright white. Be careful not to burn the garlic. Reduce heat to medium and add carrots and celery, tomatoes, potatoes, water, 2 tablespoons parsley, bouillon, and seasonings. Cover and simmer 20 minutes.
4. Add Alaskan Rockfish and simmer 5-10 minutes or until the fish flakes when tested with a fork. Sprinkle with remaining parsley.