Market Seafood Chowder

Serves 6.

1 lb. cooked potatoes, cut into bite-sized pieces
5 strips bacon, diced
1 onion, diced
1 red pepper, diced
3 peeled carrots, diced
1 tablespoon fresh chopped thyme
1 cup dry red wine
2 8-oz. bottles clam juice
2 14-oz. cans diced tomatoes in juice
1/2 lb. firm-fleshed fish such as salmon, halibut or cod - cut into bite-sized pieces
1/2 lb. scallops, cut into bite-sized pieces
6 oz. shrimp, peeled, deveined, and cut into bite-sized pieces
6 oz. fresh crabmeat
Fresh chopped parsley

1. In a Dutch oven, cook the diced bacon over medium heat until it is crispy. Drain on paper towels and reserve for garnish.
2. In the rendered bacon fat, cook the diced onions until softened, about 5 minutes.
3. Add the carrots, red pepper, and fresh thyme. Pour in the wine, clam juice, and diced tomatoes (including the juice). Simmer the broth over medium heat for 10 minutes, until the vegetables are softened.
4. To the broth, add the prepared potatoes, fish, scallops, and shrimp. Poach the seafood over medium heat for 5 minutes - just until it is opaque.
5. Add the crabmeat and heat just until the stew is warmed through.
6. Garnish with the reserved bacon and chopped parsley.

From: Ward Street Bistro