Ingredients Jump to Instructions ↓

  1. 1 tb Margarine

  2. 1/2 c Onion; chopped

  3. 2 Carrots; medium, chopped

  4. 1 c Bell Pepper; chopped

  5. 1/2 c Anaheim Chili; chopped

  6. 2 c Tomatoes; Italian, chopped

  7. 4 md Potatoes; peeled and cut 1 c Fish Stock

  8. 4 Leeks; chopped, white only

  9. 2 Bay leaf

  10. 1 c White Wine; Sauvignon Blank

  11. 1 ts Black Pepper

  12. 1 ts Thyme;

  13. 2 fresh sprigs

  14. 2 tb Parsley; chopped

  15. 3/4 lb Shark; cut into 1/2" cubes

  16. 1/4 lb Dried Cod; refreshed

  17. 1/4 lb Bay Scallops

  18. 1 cn Evaporated Skim Milk

Instructions Jump to Ingredients ↑

  1. -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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