Receta Fish Chowder
by Global Cookbook

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	Raciónes: 4

Ingredientes

1 lb assorted fish fillets, such as snapper, halibut, tilefish, and/or possibly cod skinned, boned, and cut into chunks
1 1/2 c. diced onions
2 x leeks, white and light green parts only split, well washed and diced (abt 2 1/2 c.)
2 x celery stalks diced (abt 1/2 c.)
1/4 c. finely-minced garlic
1 c. canned plum tomatoes liquid removed, seeded, and diced
1 tsp saffron threads
2 x bay leaves
1 Tbsp. dry thyme
1 1/2 tsp salt

1 tsp freshly-grnd black pepper
1/2 c. dry white wine
2 quart Fish Stock (see recipe)
2 x Idaho potatoes - (abt 1 lb) peeled, diced
1 sm lobster, raw and in the shell cut into pcs
1/2 c. extra virgin olive oil
1/2 lb fresh shrimp peeled, deveined French baguette sliced 1/4" thick (about 3 to 4 slices per person)
1/4 c. extra virgin olive oil
1 tsp cracked black peppercorns - (to 2 tspns)

Heat the extra virgin olive oil in a large, heavy-bottomed soup pot, add in the onions, leeks, and celery, and saute/fry till translucent/soft, about 6 min.
Add in the garlic, tomatoes, saffron, and seasonings. Stir for about 2 min, then add in the white wine and cook for 4 to 5 min, or possibly till almost all the liquid has evaporated, before adding the Fish Stock.
Bring to a boil, then reduce to a simmer and cook for 45 min. At the end of 45 min, add in the potatoes and begin to cook.
While the broth is simmering, make the Peppery Croutons by brushing one side of each French bread slice with extra virgin olive oil, sprinkle with cracked pepper, and toast in a 300 degree oven till crisp (about 12 min).
After the potatoes have simmered for 10 min, add in the lobster. Return to a boil and cook at a strong simmer for 5 min, before adding the fish chunks and the shrimp and cook till the fish is just cooked, but not yet flaking apart.
Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.
This recipe yields 4 to 6 servings.