FISH CHOWDER

Ingredients

2 lbs Cod or other firm fish
3 cups Fish broth, chicken stock, or water
3 to 6 ea Bay leaves
1 tsp Thyme
1 ea Bunch of celery tops and leaves
4 ea Slices bacon, cut into small dice
2 ea Leeks, cut off the green, slice lengthwise, wash and dice
6 ea Green onions, cut off roots and chop the whole thing
3 ea Potatoes, peeled and diced
3 cups Milk, evaporated works well, or use whole milk or cream
Black pepper and salt to taste

Directions

Place the fish and broth in a pot large enough to hold everything (about a 4 to 6 quart pot works well). Add the bay leaves, thyme, celery, salt and pepper. Bring to a boil and when it boils, turn down the fire and simmer for about 15 minutes (the fish should flake with a fork when you pick at the fish. Remove the fish from the pot with a slotted spoon, put it on a plate and remove any bones. Save for later. Strain the fish broth and save it for later but throw away all of the leaves. In the same pan, put the diced bacon and cook over medium heat until the bacon is brown and crispy. Remove the bacon and save for later. Drain all of the bacon fat except for 2 tablespoons from the pan, and discard it. Heat the pan over medium heat and add the leeks and green onions. Cook the leeks and onions until they are all wilted and start to change color. Add the potatoes and the saved fish broth to the pot. Bring the pot to the boil and simmer until the potatoes are done. Add the three cups of milk to the pot and bring to just under the boil. At this point you may thicken the chowder with mashed potatoes, grated raw potatoes or a little flour mixed in water. When the chowder has thickened, break up the fish pieces and add them to the pot. Serve immediately with crusty chunks of hot bread.

OPTIONS: This recipe works well with any seafood including shrimp, clams, oysters or scallops. Try adding canned whole tomatoes or canned or frozen corn. Try playing around with some of your favorite herbs and spices. Try a little cumin or chili powder.

Have fun and enjoy.

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