Market Fish Chowder

1 lb of gulf filleted fish grouper, flounder, snapper, swordfish
3 large potatoes peeled and diced
2 medium stalks of celery3  carrots peeled and diced
1 large Spanish onion diced
1 tablespoon of chopped garlic
1 red pepper diced small
1/4 cup of sherry wine
2 tablespoons of herbs de province
1 quart of fish stock
1 quart of 2% milk
1 stick of unsalted butter
1/2 cup of flour
1 teaspoon of Tabasco
Salt and pepper to taste

To select your Fish for the chowder make sure to find a filet that is not a strong fish flavor for example Tuna and Salmon may not be the best choice.  Grouper, Snapper, Mahi Mahi are great examples to use also shellfish can be added to the chowder. As far as breaking down the fish filet the fish making sure to cut out the bloodline in the fish as this will be too strong to add to the chowder.  Dice the fish into 1/2 inch cuts.  To start place a heavy bottom pot onto the stove top add the unsalted butter to the pot and melt on a medium to high heat add in the onions celery and carrots and garlic and let cook for 10 minutes or until softened when you reached this point add in the flour and stir constantly not leaving it for 3-4 minutes this will help to cook of some of flavor from the flour.  Add the sherry wine reduce by half and the potatoes next and then add the stock and milk bring to a boil this will give you your full thickness of your chowder.  Finish the soup by adding the fish, herbs, Tabasco and the salt and pepper le the chowder simmer for another 10-12 minutes to fully cook the potatoes Serve into a bowl with fresh toasted bread or crackers and Enjoy!  Serves 4