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Start by roasting the vegetables. Chop the fennel, carrots, parsnips, red pepper and celery into bite sized pieces. Toss the vegetables in 3 tbsp olive oil, season in salt and pepper and bake in a single layer on a cookie sheet for 20-30 minutes at 375 degrees F or until the vegetables are slightly browned and fork tender. Turn the vegetables once during the cooking time.
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In a sauté pan, cook the bacon to crisp. In the last few minutes of cooking the bacon add the chopped chorizo sausage. Drain off the fat.
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In a large pot or large dutch oven over medium heat, add the olive oil, shallots and garlic and sauté for just a minute to soften them. Add the white wine and simmer gently until it is reduced to about half the volume.
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Add the roasted vegetables along with the previously cooked bacon and sausage, tomato juice, fish stock, vegetable stock, bay leaf, thyme, marjoram, smoked paprika and a pinch of salt and pepper. Simmer very gently for 20-30 minutes.
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Add the seafood and bring the chowder back up to a very slow simmer. Cover and let the fish and shellfish simmer for 10 minutes. Serve immediately.