Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    margarine
     1/2  cup           onion -- chopped
   2                    carrots; medium -- chopped
   1      cup           bell pepper -- chopped
     1/2  cup           Anaheim chili -- chopped
   2      cups          tomatoes; Italian -- chopped
   4      medium        potatoes -- peeled and cut
     1/2  "             cubes
   1      cup           fish stock
   4                    leeks; chopped -- white only
   2                    bay leaf
   1      cup           white wine -- sauvignon blank
   1      teaspoon      black pepper
   1      teaspoon      thyme -- 2 fresh sprigs
   2      tablespoons   parsley -- chopped
     3/4  pound         shark -- cut into 1/2" cubes
     1/4  pound         dried cod -- refreshed
     1/4  pound         bay scallops
   1      can           evaporated skim milk -- 12 oz.

Preparation:

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