New Yorker Fish Chowder
2 hot or sweet Italian sausages, casings removed
2 t. olive oil
2 sweet onions (about 1-1/4 pounds), quartered, thinly sliced
1 pound russet (baking) potatoes, peeled, finely diced
3 bottles (8-oz. each) clam juice
1 (14-1/2 oz.) can diced tomatoes with juice
2 C. water
1 t. dried thyme
1-1/2 lbs. firm white fish (such as cod or haddock), boned, skinned, cut in 1/2-inch dices
1/2 C. (lightly packed) chopped fresh Italian flat-leaf parsley
About 2 C. thawed, baby peas
1 t. salt or to taste
1/2 t. milled pepper or hot sauce to taste
In large soup pot, cook sausage in oil, stirring frequently to break into bite-size pieces. Cook and stir until sausage begins to brown, about 5 minutes.
Stir in sweet onions and cook until soft, about 5 minutes. Add potatoes, clam juice, diced tomatoes with juice, water, thyme. Bring to boil over high heat; reduce heat to medium and cook, stirring occasionally, until potatoes are tender, about 10 minutes.
Reduce heat to low; stir in fish. Cook until fish is firm and opaque, about 5 minutes. Stir in parsley, peas; heat through. Season with salt and pepper or hot sauce.