Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  olive oil
  2              large  onions -- peeled and chopped
  6             cloves  garlic -- minced
  1 1/2           cups  dry white wine or imported dry vermouth
     1/2           cup  water
     1/4           cup  fresh lemon juice
     1/2      teaspoon  sugar
  2             medium  plum tomatoes -- seeded and chopped
     1/3           cup  sliced pimento stuffed green olives
     1/3           cup  sliced black olives
  1 1/2         pounds  firm white-fleshed fish -- such as orange
                        roughy -- red snapper or rock
                        -- fish, cut
                        into 1-inch chunks
     1/4           cup  fresh basil leaves -- chopped
                        cooked fettuccine broken in thirds before -- for serving
                        cooking or rice

Preparation:

In a medium saucepan, heat olive oil until hot. Saute onions over moderate heat until soft, about 5 minutes. Add garlic and saute 1 minute. Add white wine, water, lemon juice and sugar. Simmer 1 minute. Add tomatoes and olives; simmer 1 minute. (Base may be refrigerated overnight.) Before serving, bring chowder to a simmer. Add fish and basil and simmer, stirring, until cooked through, about 3 minutes. Spoon pasta or rice into soup bowls. Top with chowder. Prep Time: 15 minutes Cook Time: 10 minutes Makes: 4 servings

Nutritional Information:

570 Calories (kcal); 46g Total Fat; (69% calories from fat); 5g Protein; 41g Carbohydrate; 0mg Cholesterol; 413mg Sodium