French Fish Chowder

• 3/4 pound skinless, boneless codfish
• 3/4 pound skinless, boneless halibut or red snapper
• 3 tablespoons olive oil
• 1/2 cup finely chopped onions
• 1 cup finely chopped celery
• 1 tablespoon finely chopped garlic
• 1 cup diced red or green pepper
• 2 teaspoons turmeric
• 1/4 teaspoon saffron stems (optional)
• 1 cup dry white wine
• 3 cups canned crushed tomatoes
• 1 bay leaf
• 2 sprigs fresh thyme or 1 teaspoon dried
• 1/4 teaspoon dried red pepper flakes
• 4 cups fish broth or water
• Salt and freshly ground pepper
• 1/2 cup orzo
• 1/4 cup chopped fresh basil or Italian parsley
• Garlic croutons (see recipe)

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

skinless, skinless, olive oil, onions, celery, garlic, red, turmeric, saffron stems, white wine, tomatoes, bay leaf, thyme, red pepper, fish broth, salt, orzo, fresh basil, garlic

Taken from cooking.nytimes.com/recipes/3830 (may not work)