Manhattan Fish Chowder with Halibut & Crusty Bread

Directions

1. Chop carrot, celery, and onion into small pieces; set aside in a bowl.
2. Heat a medium saucepan over medium-high heat, then add coconut oil and let it melt to coat the bottom.
3. Sauté the carrot, celery, and onion with a pinch of salt and pepper until softened, about 5 to 6 minutes.
4. Mince or press the garlic and add it to the pot, cooking briefly to release its aroma.
5. Stir in diced potatoes, the can of tomatoes with juice, broth, and the grated lemon zest and juice; bring to a boil, then reduce heat and simmer until potatoes are tender, about 10 to 12 minutes.
6. Strip thyme leaves from the stems, chop, and add to the simmering soup.
7. Cut the halibut into 1-inch pieces and slide into the pot; season with more salt and pepper as needed, cooking until the fish is opaque, 4 to 5 minutes.
8. Toast the bread halves if desired, then ladle the soup into bowls and serve with the bread on the side.