Mediterranean Seafood Chowder - cooking recipe

Ingredients

1 1/2 cups yellow sweet peppers or 1 1/2 cups red peppers, chopped
1 large onion, quartered and thinly sliced
3 garlic cloves, minced
2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
2 1/4 cups water
1 (14 1/2 ounce) can chicken broth
1 cup uncooked long grain rice
1/2 cup white wine or 1/2 cup additional chicken broth
1/2 - 1 teaspoon dried thyme
1/2 - 1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
8 ounces uncooked medium shrimp, peeled and deveined
8 ounces cod fish fillets, cut into pieces

Preparation

In a large saucepan or Dutch oven, saute the peppers, onion and garlic in oil until tender. Add the tomatoes, water, broth, rice, wine or additional chicken broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
Stir in the shrimp and cod; cover and simmer for 2-4 minutes or until shrimp turn pink and fish flakes easily with a fork.