Elegant Seafood Chowder - cooking recipe

Ingredients

2 teaspoons butter
3 onions, coarsely chopped
5 cloves garlic, crushed
3 slices thick bacon, chopped
2 cups chicken broth
2 cups white wine
1 cup dry sherry
2 (28 ounce) cans plum tomatoes (with juice)
2 jalapenos, chopped (optional)
1/2 cup chopped fresh basil or 1 teaspoon dried basil
1 teaspoon chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon cumin
1 teaspoon sugar
1/4 teaspoon dill
1/4 teaspoon salt
1/4 teaspoon cayenne
1 bay leaf
2 small red snapper or 2 small trout
1 1/2 lbs firm fleshed fish fillets
2 small zucchini
1 1/2 lbs mussels
1 1/2 lbs small clams
1 lb shrimp
fresh dill, snipped

Preparation

Melt the butter in a large saucepan over medium high heat.
Add the onions, garlic, and bacon and cook for 5 minutes, stirring often.
Add the broth, wine, sherry, tomatoes, hot peppers, seasonings and the bay leaf.
Bring to a boil, stirring often and break up the tomatoes.
Place the whole snapper on top.
Cover, reduce heat and simmer for 45 minutes.
Stir occasionally, being careful not to break up the fish.
Remove from heat.
Chill in fridge for 1 day.
Reheat, remove snapper and bay leaf from the chowder.
Discard the bay leaf and the heads, bones and skin.
Return the fish pieces to the chowder and place the chowder over medium heat.
Stir frequently until the chowder is piping hot.
Meanwhile, cut the fillets into 1 inch pieces and cut the zucchini into bite sized pieces.
Just 10 minutes before serving stir the fillets into the hot chowder.
Cover and reduce to medium low heat and simmer for 5 minutes.
Scrub mussels and clams.
Stir in the shrimp and place mussels and clams on top.
cover and continue to simmer just until the mussels and clams open.
This should take around 5 minutes.
Discard any clams or mussels that have not opened.
Ladle into bowls, garnish with dill and serve.