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Downeast Fish Chowder

2 lbs. Cusk, Haddock or Salmon or some of all three
3 Tbsp. cooking oil
2 medium onions, sliced or diced
4 cups cubed potatoes
1-2 cups water
1 tsp. salt
1/4 tsp. pepper
Pinch of parsley, sage, tarragon & basil
1 - 2 cups skim milk
1 can skimmed evaporated milk


Cook onions until yellow in oil. Add potatoes and water just to cover. Place fish in large pieces on potatoes. Sprinkle with salt, pepper and herbs. Cover and bring to boil, reduce heat and cook until potatoes are tender and fish flakes. Add both kinds of milk and heat thoroughly but not boil.







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