1 can (14 ounces) reduced-sodium fat-free chicken broth
1 pound monkfish, membrane removed, cut into 3/4-inch cubes
1/2 cup fat-free milk
1/2 cup (2 ounces) shredded reduced-sodium Cheddar cheese
1 teaspoon hot pepper sauce
Salt, to taste
1 tablespoon chopped fresh chives
Saute onion in margarine in large saucepan until softened; add
potatoes, carrots, and broth. Heat to boiling; reduce heat and
simmer, covered, until vegetables are tender, about 12 minutes.
Using a slotted spoon, remove 2 cups vegetables to a bowl; reserve.
Process remaining vegetable mixture in blender or food processor
until smooth; return to pan. Add fish; heat to boiling. Reduce
heat and simmer, covered, until fish is tender and flakes with
a fork, 5 to 10 minutes. Stir in milk, cheese, hot pepper sauce,
and reserved vegetables. Stir over medium heat until hot,
2 to 3 minutes. Season to taste with salt. Serve in bowls;
sprinkle with chives.