Connecticut Style Fish Chowder

Ingredients

• 3 medium fish (heads, fins, and backbones OR 1 lb fish fillets)
• 2 quarts cold water
• 2 onions, finely chopped
• 1 carrot, diced
• 1/2 bay leaf
• 1/2 tsp thyme
• 1 cup stewed tomatoes, sieved
• 5 tbsp cornstarch
• 2 cups diced, par-boiled potatoes
• Salt and pepper to taste
• 2 tbsp butter
• 2 tbsp finely chopped parsley

Method

1. 1 Place fish parts in a saucepan with water, onions, carrot, bay leaf, and thyme. Cover and simmer for 1 hour.
2. 2 Remove fish parts. Pick meat from heads/backbones and return to stock. Discard bones and vegetables.
3. 3 Mix sieved tomatoes with cornstarch until dissolved. Stir into the stock and bring to a boil.
4. 4 Add potatoes, salt, pepper, butter, and parsley. Boil once and serve immediately.