Fish Chowder (New Brunswick)

Serve with a New Brunswick Lobster Croissant, for a soup and sandwich combo that is a classic Maritime dish.

2 lbs cod or sole, cubed (1 kg)
½ lb salmon, cubed (225 g)
1 cup baby clams, canned with juice (250 mL)
1 cup baby shrimp, canned or fresh, cleaned (250 mL)
2 cups potatoes, cubed (500 mL)
½ cup carrots (125 mL)
2 Tbsp. bacon, crispy and crushed (30 mL)
½ cup red or yellow bell pepper, minced (125 mL)
½ cup mushroom, minced (125 mL)
1 cup celery, minced (250 mL)
½ cup onion, minced (125 mL)
1 tsp. rosemary, rubbed (5 mL)
1 tsp. black pepper, freshly ground (5 mL)
1 Tbsp. garlic, minced (15 mL)
½ tsp. dried dill (3 mL)
½ cup white wine (125 mL)
4 cups chicken stock (1 L)
2 cups evaporated milk (500 mL)
sea salt

Place all of the ingredients in a deep pot. Simmer on low for 1 hour stirring often.