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  Recipe Home » Fish » Fish & Leek Chowder
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  Fish & Leek Chowder
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 377
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 medium Potatoes, peeled and cut into 1/2" 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 lb Shark, cut into 1/2" cubes
1/4 lb Dried Cod, refreshed
1/4 lb 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.
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