I was making room in my freezer for the 5 gallons of smoked turkey stoc and 3 gallon ziplocks of smoked turkey, I came across some red snapper filets from a trip earlier to MB, FL.
ZESTY SNAPPER CHOWDER
4 Medium Boiling Potatoes 3 Saffron Threads (Optional)
3 TBSP Olive Oil 2 Large Onions, chopped
5 Cloves Garlic, minced 1 (28 oz) Can Diced Tomatoes, undrained
1 tsp Chili Powder 1/2 tsp chipoltle powder
1 1/2 Cups Tomato Sauce 8 Cups Fish Stock or water
2 Pounds Red Snapper, cut into chunks
salt and pepper pickled Jalapeno
Put potatoes in medium pot and add cold salted water to cover
Bring the water to boil, and cook until tender
Remove from water, let cool slightly
Peel and cut into 1 inch cubes
Place the saffron in a small bowl with 2 TBSP warm water, stir and set aside
While the potatoes cook, warm the oil in a larege saucepan over medium high heat
Add onion saute until translucent, add garlic and tomatoes saute for 5 minutes longer.
Stir in the chili powders and cook for 1 minute.
Pour the stock over the vegetables for about 15 minutes
Add the fish, potatoes, and the saffron with liquid
Simmer covered for 10 minutes
Season with salt and pepper
Serve hot garnished with the pickled jalapenos