1 - 2clovesgarlic, peeled and crushed or finely chopped
4potatoes, peeled and diced
10ouncestomatoes, canned
2sprigsthyme
2sprigsparsley
1 - 2bay leaves, or 1 bouquet garni
salt and freshly ground black pepper
pinchcayenne pepper
1 1/4cupshot water
2/3cupmilk
1tablespoonparsley, chopped, optional for garnish
Instructions
Make sure the fish is boned and small bones are removed as much as possible. Cut into even-sized pieces.
Melt the butter and sweat the onions, crushed garlic, and diced potato for about 5 minutes. Add the canned tomatoes with the herbs and seasoning. Add the hot water. Bring it all to a boil and then lower the heat and simmer for about 20 minutes, or until potatoes are cooked. Add the fish for about the last 10 minutes.
Taste for seasoning and make sure all the fish is cooked. Add the milk and stir over a low heat for a few minutes.
Sprinkle the bowls of chowder with chopped parsley. Serve with French bread or crusty rolls.