Recipe - Fish And Leek Chowder

1 tablespoon Margarine
One half cup Onion; chopped
2 Carrots; medium, chopped
1 cup Bell Pepper; chopped
One half cup Anaheim Chili; chopped
2 cup Tomatoes; Italian, chopped
4 md 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 teaspoon Black Pepper
1 teaspoon Thyme; 2 fresh sprigs
2 tablespoon Parsley; chopped
Three fourths pound Shark; cut into 1/2" cubes
One fourth pound Dried Cod; refreshed
One fourth pound Bay Scallops
1 cn 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini