Categories: Fish, Soups, Appetizers 
      Yield: 6 servings 
  
      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 (don't 
  overcook). Add the evaporated milk and stir gently. Serve at once. 
   Garnish with washed parsley leaves, and hot pepper sauce.