Fish Chowder

Ingredients

• fresh white fish
• water
• coarse sea salt

Directions

1. Remove the bones from the fish and cut it into 2-inch pieces.

2. Cover the bones with water and let simmer for 15 minutes.

3. Use the water from the bones instead of clam juice, following the same method as for clam chowder.

4. Ensure the fish is fresh, with firm flesh, clear eyes, and bright skin.

5. Wash the fish quickly in saltwater, scraping off the scales with a small knife from tail to head.

6. Split the fish down the middle and remove the entrails.

7. To skin the fish, cut a thin strip down the backbone, slip the knife under the skin, and pull it off towards the tail.