Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Margarine 2 Bay leaf
1/2 c Onion; chopped 1 c White Wine; Sauvignon Blank
2 Carrots; medium, chopped 1 ts Black Pepper
1 c Bell Pepper; chopped 1 ts Thyme; 2 fresh sprigs
1/2 c Anaheim Chili; chopped 2 tb Parsley; chopped
2 c Tomatoes; Italian, chopped 3/4 lb Shark; cut into 1/2" cubes
4 md Potatoes; peeled and cut 1/4 lb Dried Cod; refreshed
-into 1/2" cubes 1/4 lb Bay Scallops
1 c Fish Stock 1 cn Evaporated Skim Milk
4 Leeks; chopped, white only -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.

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