Serves 6 to 8

This recipe takes a bit longer to cook than others , so prepare to wait ( at least 24 hours) You may use another stock, but this one goes perfectly with the chowder!

Ingredients:

• Fish
• 2 cloves garlic, minced
• ½ tsp. dried thyme
• 1 tsp. coarse salt
• 2 pounds lean fish fillets _ haddock, cod, hake _ in 2 – inch cubes

The Stock, if needed (Some keep a supply frozen)
Heads and bones of filleted fish
6 cups water
1 cup dry white wine

Chowder
4 cups thinly sliced onions
1 clove garlic, minced
¼ cup flour
5 to 6 cups stock (from above or prepared otherwise)

Sachet d’e’pice
2 tsp. dried basil
½ tsp. dried summer savory
2 bay leaves, crumbled into small bits

½ tsp. saffron threads
2 tsp. salt, if desired
2 pounds (about 5 cups) new potatoes peeled and sliced into 1 –inch – by ¼ – inch – thick slices.
½ cup light or heavy cream (you may wish to use more)
Minced fresh basil or thyme, optional, to garnish

Preparation:

Crush the salt, minced garlic, and thyme in a mortar and let it turn into a paste. You may also chop it with a large knife. Then cut the fish into cubes and place in a bowl. When you have finished cutting, sprinkle the paste over it and spread it thoroughly with your hands. Let it season over night in the fridge , or if you are in a hurry for just a few hours.

With a knife or some kitchen shears, cut and then discard the fish gills

Chop the skeletons or frames in big pieces and then add to the water in a large pan. Then let it simmer for about five minutes or until you are able to easily pull the meat off the bones. Reserve this and refrigerate for twenty minutes. Then put the bones in the kettle again and add the wine. Continue to simmer this gently for about twenty minutes. Then put it through a strainer with wet cheesecloth. Throw away the bones

Sweat the onions and the garlic in olive oil in a big pan until  they are soft and golden  which will take about 10 minutes, over a medium heat. When it has cooked, add  in the flour and cook for about two minutes.  Then pour in the fish stock and the sachet, steep saffron in 1/4 cup hot water and then add to the pot. You may season to your preference if you wish. Then bring it to a boil, and make sure to stir.

Add potatoes and simmer gentle for 15 minutes or until potatoes are cooked.
When potatoes are done, stir in both the cooked and raw fish pieces. Gentle cook for about 2 minutes or until the outsides of the fish pieces turn white. Do not overcook fish.

Cool this pot of chowder as quickly as possible, try putting it in a sink and have cold water run around it. Then refrigerate it covered overnight. During this time, the flavors will peak!

Then warm the soup over a low heat and add the cream so that the chowder gets its color and is rich. Then put in a dash of fresh herbs, and serve it all in hot bowls. Serve with crackers.