A recipe for Fish and Leek Chowder. Follow the simple recipe instructions for Fish and Leek Chowder shared by other home cooking experts.
Ingredients
1 Tbs. Margarine1/2 c. Onion; chopped
2 Carrots; medium, chopped
1 c. Bell Pepper; chopped
1/2 c. Anaheim Chili; chopped
2 c. Tomatoes; Italian, chopped
4 med. Potatoes; peeled and cut into cubes
1 c. Fish Stock
4 Leeks; chopped white only
2 Bay leaf
1 c. White Wine; Sauvignon Blank
1 Tsp. Black Pepper
1 Tsp. Thyme; 2 fresh sprigs
2 Tbs. 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.
Directions
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.
