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1
Melt the butter in a large saucepan over medium high heat.
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2
Add the onions, garlic, and bacon and cook for 5 minutes, stirring often.
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3
Add the broth, wine, sherry, tomatoes, hot peppers, seasonings and the bay leaf.
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4
Bring to a boil, stirring often and break up the tomatoes.
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5
Place the whole snapper on top.
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6
Cover, reduce heat and simmer for 45 minutes.
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7
Stir occasionally, being careful not to break up the fish.
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8
Remove from heat.
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9
Chill in fridge for 1 day.
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10
Reheat, remove snapper and bay leaf from the chowder.
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11
Discard the bay leaf and the heads, bones and skin.
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12
Return the fish pieces to the chowder and place the chowder over medium heat.
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13
Stir frequently until the chowder is piping hot.
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14
Meanwhile, cut the fillets into 1 inch pieces and cut the zucchini into bite sized pieces.
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15
Just 10 minutes before serving stir the fillets into the hot chowder.
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16
Cover and reduce to medium low heat and simmer for 5 minutes.
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17
Scrub mussels and clams.
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18
Stir in the shrimp and place mussels and clams on top.
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19
cover and continue to simmer just until the mussels and clams open.
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20
This should take around 5 minutes.
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21
Discard any clams or mussels that have not opened.
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22
Ladle into bowls, garnish with dill and serve.
