Ingredients1 pound white fish, boned2 tablespoons butter1 large onion, peeled and chopped finely1 - 2 cloves garlic, peeled and crushed or finely chopped 4 potatoes, peeled and diced1 - 14 ounce can tomatoesfew sprigs of thyme few sprigs of parsley1 - 2 bay leaves or 1 bouquet garnisalt and freshly ground black pepper pinch cayenne pepper1 1/4 cups hot water2/3 cup milk1 tablespoon chopped parsley for garnish (optional)InstructionsMake 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 rollsNotesNumber of Servings: Time to Prepare: