French-Style Cod & Vegetable Chowder - A Zest for Life

Ingredients

• 1 pound cod fillet (use: cod loins, thick fillets )
• 1 teaspoon extra virgin olive oil
• 3/4 teaspoon chili powder (divided, I use Kashmiri* )
• 3 tablespoons extra virgin olive oil (divided )
• 1 cup fresh fennel (sliced 1/4" thick)
• 1/2 cup leeks (whites & light greens, cleaned, 1/2" pieces)
• 1 cup yukon gold potatoes (peeled, 3/4" cubes)
• 1 cup carrots (peeled, sliced 1/4" diagonally, I use heirloom colorful carrots )
• 6 medium garlic cloves (peeled, thickly sliced)
• 2 medium bay leaves
• 1/2 teaspoon herbs de provence ((can use Italian seasonings))
• 1/4 teaspoon saffron
• 2 teaspoons tomato paste
• 1/2 cup diced tomatoes ((I use San Marzano type))
• 1/2 cup roasted peppers** ((I use red & yellow))
• 1 tablespoon lemon juice
• 2 tablespoons dry white wine
• 2 cups fish stock*** ((can use clam broth if desired))
• 3/4 cup fresh corn kernels (cut from one ear)
• 2 tablespoons fresh herbs (parsley, basil, thyme leaves - one or all! )