Matunuck Fish Chowder

• 12-15 ounces chicken broth
• 3 chicken bouillon cubes
• 2 pounds fresh/frozen Striped Bass
• 1 large Valida onion
• 1 tablespoon olive oil
• 46 ounces clam juice
• 64 ounces V8 juice
• 15.5 ounces mild salsa
• 90 ounces diced potatoes
• 1/2 stick real butter
• Oyster Crackers or Seasoned Croutons

1. In a 5 quart heavy bottom cooking pot add chicken broth and three dissolved bullion cubes.
2. Add fresh or frozen Striped Bass, cover and simmer gently until almost flaky. Set aside to cool.
3. In a 10-12 quart heavy bottom pot, saute minced onion in olive oil.
4. Add drained potatoes, salsa, clam juice and V8. Using low heat, bring mixture to a gentle simmer.
5. Boning Fish: Using fingers, carefully separate fish flakes from fish carcass. Add flakes to broth. Strain fish liquid to remove remaining debris. Add to broth.
6. Add butter and season with Chef Paul Prudhomme's Seafood Magic and Tuscan Spicy Garlic Blend to taste.
7. Serve with Oyster crackers or Herb Seasoned Croutons.

chicken broth, chicken, freshfrozen striped bass, valida onion, olive oil, clam juice, salsa, potatoes, butter, crackers

Taken from www.epicurious.com/recipes/member/views/matunuck-fish-chowder-50145325 (may not work)