Fish And Leek Chowder Recipe

Step 1

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.

Step 2

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.

Step 3

Garnish with washed parsley leaves, and hot pepper sauce.

Things You'll Need

  • 1tb Margarine
  • 1/2c Onion; chopped
  • 2 Carrots; medium, chopped
  • 1c Bell Pepper; chopped
  • 1/2c Anaheim Chili; chopped
  • 2c Tomatoes; Italian, chopped
  • 4md Potatoes; peeled and cut
  • -into 1/2" cubes
  • 1c Fish Stock
  • 4 Leeks; chopped, white only
  • 2 Bay leaf
  • 1c White Wine; Sauvignon Blank
  • 1ts Black Pepper
  • 1ts Thyme; 2 fresh sprigs
  • 2tb Parsley; chopped
  • 3/4lb Shark; cut into 1/2" cubes
  • 1/4lb Dried Cod; refreshed
  • 1/4lb Bay Scallops
  • 1cn Evaporated Skim Milk
  • -12 oz.

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