After the Holidays Fish Chowder

6 tbsp. butter
2 garlic cloves, minced
1 c. chopped onions
1 1/2 c. chopped green pepper
1 1/2 c. chopped red pepper
2 tsp. dried marjoram
2 tsp. dried basil
1/2 tsp. thyme
2 bay leaves
1/4 tsp. dill weed
1/8 tsp. ground rosemary
1/4 c. chopped fresh parsley
2 lbs. firm white fish (cod, pollock,
perch, or other), skinless
1/4 c. white cooking wine or sherry
1 qt. whole milk
2 c. water or chicken broth
3 tbsp. flour, dissolved in 1/2 cup
either milk or broth

In a 1 gallon pot, melt butter; add garlic and stir. Add onions and green and red peppers. Then add spices and herbs. Saute ingredients until onions are transparent. Add fish, break apart by stirring. Add wine or sherry immediately. Cook fish until it flakes and turns.