Fish Chowder

(from James Beard's "How to Eat Better for Less Money"; Kosherized and rearranged by Eleanor Pearlman)

1 to 1 1/2 lb. fish (haddock, schrod, etc. - I've used everything from salmon to bluefish -ed.)

4 medium potatoes, peeled and diced

2-3 medium onions, peeled and chopped

salt, freshly ground pepper to taste (or replace salt with 1 tsp. lemon jc.)

2 cups light cream or evaporated milk (1 can evaporated milk good for 6 quarts of soup)

pinch of thyme


Wash fish. Cook fish in about one inch of boiling water in frying pan until fish flakes easily. Leave in large pieces; can break into smaller pieces later if desired.

Cook the potatoes in boiling water until just cooked but still firm (about 10-15 minutes for 1/2 inch pieces). Boil away some of the water, but keep rest for soup stock. Saute onions in 1 Tbps oil until golden and limp, but don't allow to brown. Add to potatoes and potato water. Bring to boil, lower heat, and simmer 5-10 minutes. Season to taste with salt and pepper, then add the cream or evaporated milk. Add fish, flaking to smaller pieces if desired. Big pieces of fish are good, too. Add thyme right before serving. Sprinkle on paprika to individual bowls at serving time.

Serves four, or two hungry people for 2 days, or one hungry person for a while, unless the kitties steal some...