In a small bowl combine lime mayonnaise and garlic; set aside.

In a 3-quart microwave-safe bowl combine chicken broth and carrots. Microcook, covered, on 100 percent power (high) for 4 to 5 minutes or until crisp-tender, stirring once halfway through cooking.

Uncover carrot mixture. Stir in puttanesca sauce, tomatoes, and fish. Microcook, covered, on 100 percent power (high) for 3 to 4 minutes or until fish just begins to flake easily, stirring once halfway through cooking. Stir in spinach. Ladle fish and vegetables into serving bowls. Pass mayonnaise mixture with bread slices to serve with chowder. Makes 4 servings.

In a large skillet cook 1/2 cup chopped onion and 3 cloves garlic, minced, in 1 tablespoon olive oil over low heat until tender. Add one 14-1/2-ounce can diced tomatoes, undrained; 1/4 cup dry red wine or 1/4 cup chicken broth; 2 tablespoons tomato paste; and 1/8 teaspoon crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until sauce is desired consistency. Stir in 12 pitted kalamata olives; 3 tablespoons snipped fresh parsley; 3 canned anchovy fillets, cut into 1/2-inch pieces; and 1 tablespoon capers, drained and chopped. Heat through.

Look for lime mayonnaise in the Hispanic food section of supermarkets or in Hispanic markets. If you are unable to find it, use regular mayonnaise combined with 1/4 teaspoon finely shredded lime peel.