detailed seafood chowder and brussel bacon

chowder:

genrous olive oil, then a cup to aout cup and to coup and a half of leeks. aim for the green areas first, then julienne the bottom.

fry for a coulple of minutes, then garlic, couple of cloves minced.

for the mushrooms, once the leeks are stewing, wash them, then cut into slices. make sure the leeks are nicely spread across the bottom.

then one full basin/ or cup of clam juice. follow with an equal amount of water.

allow the entire stew to cook for about couple of minutes, until it is boiling.

next chop the zucchini, cut them thinly lenghtwise, then dice them width wise.

prepare cod/scrod, hell salmon if you are feeling wild. aim for a white filet. cut them into 1inch, to 3/4 inch pieces, squares. uncover the stew to cool down a little.

add the zucchini once the stew seems nicely cooked. then sprinkle the potato flake. one cup, to make sure the potato flakes don't clump up, make sure you use a whisk while adding it slowly to the stew.

cut shrimp, if they are large, to roughly around the same size as the cod

about half a cup of half and half. bring to a boil and it is ready to serve once it comes back to a boil.

bacon rescued brussel sprouts;

sautee the entire time

dice the brussel sprouts thinly. in the meantime, have your bacon cooking on a hot pan, and then mix into it sliced brussel sprouts. add in some salt, then add some pepper as well. then cover the entire setup, sweating out the brussel sprouts. keep cooking until you see that most of the moisture is gone, ie. you see that when you remove the cover and you see not as much steam coming out.

"can never go wrong with a good olive oil"