Fish & Leek Chowder
Yield
6 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
|
|
| ½ | cup |
onions
chopped |
|
| 2 | each |
carrots
medium, chopped |
|
| 1 | cup |
sweet red bell peppers
|
*
|
| ½ | cup |
anaheim chilies
chopped |
|
| 2 | cups |
tomatoes
chopped |
|
| 4 md Potatoes; peele |
potatoes
peeled, cut into 1/2" cubes |
*
|
|
| 1 | cup |
fish stock
|
|
| 4 | Leeks; |
leeks
chopped, white parts only |
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | cup |
white wine
|
*
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
thyme
|
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ¾ | pound |
shark
cut into 1/2" cubes |
|
| ¼ | pound |
fish, cod
dried, refreshed |
|
| ¼ | pound |
bay scallops
|
|
| 1 | can |
evaporated milk
skim, (12 oz.) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
|
|
| 118 | ml |
onions
chopped |
|
| 2 | each |
carrots
medium, chopped |
|
| 237 | ml |
sweet red bell peppers
|
*
|
| 118 | ml |
anaheim chilies
chopped |
|
| 473 | ml |
tomatoes
chopped |
|
|
potatoes
peeled, cut into 1/2" cubes |
*
|
||
| 237 | ml |
fish stock
|
|
| 4 | Leeks; |
leeks
chopped, white parts only |
*
|
| 2 | each |
bay leaves
|
*
|
| 237 | ml |
white wine
|
*
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
thyme
|
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 340.2 | g |
shark
cut into 1/2" cubes |
|
| 113.4 | g |
fish, cod
dried, refreshed |
|
| 113.4 | g |
bay scallops
|
|
| 1 | can |
evaporated milk
skim, (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.
You can do up to this point ahead of time and 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.
