Fish Chowder, 1961

• 4 whole fish, cleaned and scalded
• 2 c. water
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 Tbsp. chopped green pepper
• salt to taste
• 2 Tbsp. butter or olive oil
• 2 c. chopped tomatoes
• 2 medium potatoes, finely diced
• 1/2 c. minced celery
• 1 bay leaf
• 1/8 tsp. fresh ground black pepper
• 1 Tbsp. minced parsley

1. Simmer fish in water for 10 minutes.
2. Drain, reserving broth. Pick meat from bones and reserve; discard bones.
3. Saute onion, garlic and pepper in butter until onion is transparent.
4. Add reserved stock, tomatoes, potatoes, celery, bay leaf, salt and pepper.
5. Cook until potatoes are tender.
6. Add reserved fish meat and parsley and reheat.

fish, water, onion, garlic, green pepper, salt, butter, tomatoes, potatoes, celery, bay leaf, fresh ground black pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=232645 (may not work)