1 tb Margarine
1/2 c  Onion; chopped
2    Carrots; medium, chopped
1 c  Bell Pepper; chopped
1/2 c  Anaheim Chili; chopped
2 c  Tomatoes; Italian, chopped
4 md Potatoes; peeled and cut
-into 1/2" cubes
1 c  Fish Stock
4    Leeks; chopped, white only
2    Bay leaf
1 c  White Wine; Sauvignon Blank
1 ts Black Pepper
1 ts Thyme; 2 fresh sprigs
2 tb Parsley; chopped
3/4 lb Shark; cut into 1/2" cubes
1/4 lb Dried Cod; refreshed
1/4 lb 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 (dont overcook). Add the
evaporated milk and stir gently. Serve at once.
Garnish with washed parsley leaves, and hot pepper
sauce.