Yield: 6 Servings
|½ cup||Onion; chopped|
|2 \N||Carrots; medium, chopped|
|1 cup||Bell Pepper; chopped|
|½ cup||Anaheim Chili; chopped|
|2 cups||Tomatoes; Italian, chopped|
|4 mediums||Potatoes; peeled and cut into 1/2\" cubes|
|1 cup||Fish Stock|
|4 \N||Leeks; chopped, white only|
|2 \N||Bay leaf|
|1 cup||White Wine; Sauvignon Blank|
|1 teaspoon||Black Pepper|
|1 teaspoon||Thyme; 2 fresh sprigs|
|2 tablespoons||Parsley; chopped|
|¾ pounds||Shark; cut into 1/2\" cubes|
|¼ pounds||Dried Cod; refreshed|
|¼ pounds||Bay Scallops|
|1 can||Evaporated Skim Milk 12 oz.|
Melt the margarine in a large soup kettle. Add the onion and cook over moderate heat until soft, 3 minutes. Add the carrots, cook for several minutes add the bell pepper, anaheim pepper, leeks and bay leaf, cook for 3 minutes or so, add tomatoes, potatoes, fish stock, wine, pepper, thyme and parsley. Bring to a low boil, reduce the heat and simmer, covered, until the potatoes are almost done, 10 to 20 minutes.
This is the point to do ahead have ready to add the fish, on the day it is to be served.
Bring the Chowder base to a simmer and add the fish and scallops and simmer, covered until the fish is just done, 5 to 15 minutes (don't overcook). Add the evaporated milk and stir gently. Serve at once.
Garnish with washed parsley leaves, and hot pepper sauce.