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1 pound white fish, boned
2 tablespoons butter
1 large onion, peeled and chopped finely
1-2 cloves garlic, peeled and crushed or finely chopped
4 potatoes, peeled and diced
1 - 14 ounce can tomatoes
few sprigs of thyme
few sprigs of parsley
1-2 bay leaves or 1 bouquet garni
salt and freshly ground black pepper
pinch cayenne pepper
1 1/4 cups hot water
2/3 cup milk
1 tablespoon chopped parsley for garnish (optional)
Make sure the fish is boned and small bones are removed as much as possible. Cut into even-sized pieces.
Melt the butter and sweat the onions, crushed garlic, and diced potato for about 5 minutes. Add the canned tomatoes with the herbs and seasoning. Add the hot water. Bring it all to a boil and then lower the heat and simmer for about 20 minutes, or until potatoes are cooked. Add the fish for about the last 10 minutes. Taste for seasoning and make sure all the fish is cooked. Add the milk and stir over a low heat for a few minutes.
Sprinkle bowls of chowder with chopped parsley. Serve with French bread or crusty rolls
Number of Servings: 4
Time to Prepare: