Take some /fresh/ fish and cover it with water. Add some chunked
potatoes and some onions and simmer ‘til tender. When tender add as much
canned milk as necessary to make a nice broth. Season with salt and
pepper and a dab of red or cayenne pepper. Not too much as the fish
taste should predominate. Warm up, but do not boil, and serve
immediately with oyster crackers. This dish is not like a beef roast as
far as keeping power is concerned. What you don’t eat must be thrown
away that day, so don’t make too much. Please note that in my youth, we
took all the fish heads and bones and cooked them to make the broth.
Then we added the fish pieces/filets. If you want to make a similar
flavorful dish canned clam juice is a substitute. But I don’t like that
particular flavor with my fish chowder. I would cook the heads and bones
and make my own broth; discarding the heads and bones when broth is cooked.







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