Fish Chowder

5 lbs. potatoes, grated
4 large onions, grated
3 c. cooked tomatoes
3 qts. water
5 tsp. salt
1 tsp. pepper
3 lbs. strong-flavored fish, such as haddock
1 qt. whole milk
1/2 pint heavy cream
1/4 lb. butter or margarine

Grate potatoes and onions. Place in large saucepan. Add tomatoes, water and seasonings. Simmer for about two hours until mixture is a fine pulp. Stir occasionally. Add fish which has been finely chopped and simmer three hours longer. If frozen fish is used, thaw before adding. If fresh fish is used, take off as much fish from bone as possible. Cook bones in small amount of water, strain and add to chowder. Just before serving add milk, cream and butter or margarine; do not boil. Bring just to boiling point and serve at once. Serves 12-15.

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