Adding Tomato Paste for Fish Stew

"BRANDON SARKIS: Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to make Manhattan-style fish chowder or Manhattan-style fish soup. Okay, so it's about four minutes on our vegetables. So let's lift the lid away from ourselves so we don't get steam burns really badly. Set that lid down. Now we'll see, as we stir this, everything is nicely softened up and really starting to mesh some flavors together really well. So now for our next step, we're going to take that tomato paste we've got and we're going to just throw it in there, and I want to make sure I get all of it out here. And now, we're going to stir this in till it cooks everything evenly. I'm going to turn the heat back up to about seven. And it's really important that you cook everything evenly; otherwise, the tomato paste won't actually cook the way it's supposed to. Okay, when you see that you don't have any lumps of tomato paste anywhere, you can just kind of take your spatula and just kind of mash down stuff, and make sure there's no lumps anywhere. So what we're going to do now is we're going to sear this tomato paste over the outside here on a nice, fairly high heat, uncovered, at about, like is said, about a seven or an eight. We're going to let this go for about--we'll call it three minutes. That should be about right, and when we come back, we're going to add the tomatoes, the wine, and the vinegar, so you want to go and get that stuff ready to go. So let's set our timer here. I got three minutes on the clock, and so we'll come back in three and throw in our tomatoes, our wine and our vinegar."