Good fish soup

A good recipe is a good recipe!  I like it, anyway! ________ Nearly Authentic* New England Seafood Chowder 1 large wine glass of white wine 1 large wine glass of water 1 fish stock cube 1/2 rib celery 2  cloves garlic, peeled and smashed with the flat side of a knife 1 bay leaf 5  peppercorns sprig of dill 1 filet salmon (or cod or haddock or other white fish of choice) (about 200-300g total) 450-500g potatoes, peeled and cut into small cubes 1 small packet cubed pancetta 1 large onion 40-50g butter cooked prawns or steamed clams or steamed mussels (about 150g total) 1 410g tin evaporated milk (you can use cream if you like it to be richer) 500 ml milk (whole or semi-skimmed) Place wine, water, stock cube, celery, garlic, bay leaf, peppercorns and dill in large saucepan.  Bring to the boil, add salmon or other fish and simmer for 15 minutes or until cooked.  Remove fish from liquid, and continue cooking the liquid until it is reduced to 2-3 spoonfuls.  Strain and reserve. Cook pancetta in large pan/wok/stockpot until crisp and lightly browned.  Remove from pan with slotted spoon and set aside.  Put onions and butter in pan, cook gently until onions are soft.  Add cooked pancetta to pan. Cook potatoes in boiling water until tender,( about 10 minutes) then drain.  Add to onions in pan.  Add fish, prawns/mussels/clams to pan.  Add evaporated milk, regular milk and reserved, reduced fish-poaching liquid to pan.  Heat gently until hot.  Do not boil.  Add salt, pepper and chopped parsley to taste. Especially nice if refrigerated overnight and reheated the next day. *The not-completely-authentic parts are the wine and the garlic.  Salt pork is normally used instead of pancetta in New England. L.

 looks like a brilliant one. Thank you.

 Here is a basic recipe which can be varied by adding some pieces of seafood as well. INGREDIENTS: 1kg mixed, white fleshed(non oily) fish, scaled, cleaned and cut into thick slices. Try to use fish varieties which do not have too many bones. 3 tablespoons extra virgin olive oil 2 large yellow-brown onions (or 3 medium ones) cut into chunks 2 cloves garlic, chopped 4 tomatoes, peeled, seeded and cut into dice 4 large or 6 medium potatoes, cut into bite-size pieces 1 small bunch of aromatic herbs (bouquet garni) 6 cups fish or vegetable stock (preferably home-made) You can use all the bones and the heads of the fish. 1 cup dry white wine the juice of 1/2 lemon salt and freshly ground black pepper to taste 1 stale bread stick cut into thick slices PREPARATION: Heat the oil in a large, heavy pot. Add onions and garlic and cook for 2 minutes without burning them. Add potatoes and stir over medium heat for 10 minutes, until they start changing colour. Add the tomatoes and herbs. Bring stock to the boil. Pour over vegetables and add wine. Simmer for 15 minutes. Add fish, the large and firmer fleshed ones first. Simmer gently until it is half cooked. Add remaining fish in time to have all the fish cooked at the same time. When fish and vegetables are tender, remove them with a slotted spoon to a warmed soup tureen and keep warm. Discard the herbs. Return the stock to the boil and cook uncovered until it reduces to a thicker consistency. Season to taste and keep warm. Toast bread and keep warm. Serve everything together. You may vary this recipe by adding some seafood (prawns, calamari, mussels, etc.....) according to taste and availability.