Fish and Leek Chowder
Ingredients:
- 1 Tbsp Margarine
- 1/2 cup Onion; chopped
- 2 Carrots; medium, chopped
- 1 cup Bell Pepper; chopped
- 1/2 cup Anaheim Chili; chopped
- 2 cup Tomatoes; Italian, chopped
- 4 md Potatoes; peeled and cut into 1/2-inch cubes
- 1 cup Fish Stock
- 4 Leeks; chopped, white only
- 2 Bay leaf
- 1 cup White Wine; Sauvignon Blank
- 1 tsp Black Pepper
- 1 tsp Thyme; 2 fresh sprigs
- 2 Tbsp Parsley; chopped
- 3/4 lbs Shark; cut into 1/2-inch cubes
- 1/4 lbs Dried Cod; refreshed
- 1/4 lbs Bay Scallops
- 1 can Evaporated Skim Milk12 oz.
Preparation:
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 about 3 minutes, 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.
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.
Servings: 6 to 8Source:
Submitted by: Recipe Group Member
Date:
