2 carrots, cut in Julienne strips
1/2 c. chopped onion
2 tbsp. oil
1 c. 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.