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Name: Fish and Leek Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 4 md Potatoes; peeled and cut; 2 c Tomatoes; Italian, chopped; 2 tb Parsley chopped; 1 tb Margarine; 1/2 c Anaheim Chili; chopped; 1 c Bell Pepper; chopped; 1 ts Thyme; 2 fresh sprigs; 1 c Fish Stock; 2 Carrots; medium, chopped; 4 Leeks; chopped, white only; 1 ts Black pepper; 1/2 c Onion chopped; 2 Bay leaf; 1/4 lb Bay Scallops; 1/4 lb Dried Cod; refreshed; 1 cn Evaporated Skim Milk; 1 c White Wine; Sauvignon Blank; 3/4 lb Shark; cut into 1/2" cubes

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INGREDIENTS

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

INSTRUCTIONS

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 (dont overcook). Add the evaporated milk and stir gently. Serve at once. Garnish with washed parsley leaves, and hot pepper sauce.

NOTES

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Fish and Leek Chowder

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

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 (dont overcook). Add the  evaporated milk and stir gently. Serve at once.   Garnish with washed parsley leaves, and hot pepper  sauce.

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Nutrition

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Serving Size: 1 Serving (206g)
Recipe Makes: 6 Servings

Calories: 77
Calories from Fat: 40 (52%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1.3g
Cholesterol 12.7mg		4 %
Sodium 166.4mg		6 %
Potassium 201.3mg		5 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.5g
Protein 7.3g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 77

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