Fish Chowder

Recipe

• 1 pound skinless firm fish fillets, cut into 1-inch pieces
• 3 strips bacon
• ½ cup chopped onion
• 2 cups hot water
• 1 cup diced potatoes
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 cups milk
• 2 tablespoons finely chopped fresh parsley

Fry bacon over medium heat until crisp. Remove, crumble and set aside. Put 1 tablespoon bacon drippings in large saucepan, discarding the rest. Add onion and cook over medium heat until slightly brown. Add water, potatoes, salt and pepper; cook until potatoes are partially tender, about 10 minutes. Add fish and cook until potatoes are done and fish can be flaked easily with a fork, about 10 minutes. Add milk and heat. Do not boil. Place in serving bowls. Sprinkle with bacon and parsley.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas