Rockfish Chowder (Aka Rock Chowder) - cooking recipe

Ingredients

1 large onion (chopped)
1 stalk celery (chopped)
2 medium potatoes (peeled and cubed)
1/2 cup white wine
4 cups vegetable stock
bay leaf
1 cup red pepper (1 large cored seeded and chopped)
1 cup frozen corn or 1 cup fresh corn
2 lbs rockfish, filets (cubed 3/4 inch)
1/2 teaspoon chipotle chile
salt, to taste
fresh ground pepper, to taste
parmesan cheese, to taste
1/3 cup chopped fresh parsley
1/4 cup olive oil (or enough to cover the bottom of your pot)

Preparation

in a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft.
Add all liquid ingredients, garlic and potatoes.
Simmer for about 20 minutes or until potatoes are soft.
Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish.
Add parsley last and sprinkle with fresh grated parmesan cheese when serving.