FRENCH FISH CHOWDER

FRENCH FISH CHOWDER 3/4 lb. skinless, boneless codfish 3/4 lb. skinless, boneless halibut or red snapper 3 tbsp. olive oil 1/2 c. finely chopped onions 1 c. finely chopped celery 1 tbsp. finely chopped garlic 1 c. diced red or green pepper 2 tsp. turmeric 1/4 tsp. saffron stems (opt.) 1 c. dry white wine 3 c. canned crushed tomatoes 1 bay leaf 2 sprigs fresh thyme or 1 tsp. dried 1/4 tsp. dried red pepper flakes 4 c. fish broth or water Salt & freshly ground pepper 1/2 c. orzo 1/4 c. chopped fresh basil or Italian parsley Garlic croutons

Cut the fish into 1 inch cubes. Heat the oil in a large saucepan or kettle, and add the onions, celery, garlic and peppers. Cook, stirring, over medium heat, about 5 minutes. Add turmeric, saffron, wine, tomatoes, bay leaf, thyme, pepper flakes, fish broth or water, salt and pepper. Bring to a boil and simmer for 5 minutes. Add the orzo, stir well and simmer for 7 to 8 minutes or until the orzo is tender. Add the fish, stir, bring to a boil and simmer for 3 minutes. Remove the bay leaf, sprinkle with basil and serve with the garlic croutons. Yield: 4 to 6 servings.

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