Mediterranean Seafood Chowder

• 1 1/2 cups yellow sweet peppers or 1 1/2 cups red peppers, chopped
• 1 large onion, quartered and thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (28 ounce) can crushed tomatoes
• 2 1/4 cups water
• 1 (14 1/2 ounce) can chicken broth
• 1 cup uncooked long grain rice
• 1/2 cup white wine or 1/2 cup additional chicken broth
• 1/2 - 1 teaspoon dried thyme
• 1/2 - 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 8 ounces uncooked medium shrimp, peeled and deveined
• 8 ounces cod fish fillets, cut into pieces

1. In a large saucepan or Dutch oven, saute the peppers, onion and garlic in oil until tender. Add the tomatoes, water, broth, rice, wine or additional chicken broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
2. Stir in the shrimp and cod; cover and simmer for 2-4 minutes or until shrimp turn pink and fish flakes easily with a fork.

yellow sweet peppers, onion, garlic, olive oil, tomatoes, water, chicken broth, long grain rice, white wine, thyme, basil, salt, red pepper, shrimp, cod fish

Taken from www.food.com/recipe/mediterranean-seafood-chowder-428765 (may not work)