ELEGANT SEAFOOD CHOWDER

Steps:

• 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.