Fish Chowder

2 lbs. Poached fish (Halibut, Sole, or Rock Cod )

1/2 cup Chopped Onions

1/4 cup Butter

1/2 cup Flour

1 qt. of Half & Half

1 cup of Poaching Liquid

1 tsp. Grated Lemon Peel

1 tsp. Paprika

1/2 tsp. White Pepper

3 Hard Cooked Egg Yolks-chopped

Any of the fishes (listed above) will work very well or you can

use a mixture of these fishes.

In a large pan sauté onions in butter until tender add the

poaching liquid, lemon peel, pepper, paprika, and flour. Mix the

flour into mixture slowly to avoid the lumping of flour. When

mixture is smooth slowly add Half & Half. Cook this mixture until

it thickens-if too stiff the mixture can be thinned with a small

amount of good white wine or a little more of poaching liquid.

When the mixture has thickened to your liking add the flaked fish

meat and chopped egg yolks and continue to cook until heated

through. Chowder is now ready to serve. You can garnish with

chopped green onion, chopped parsley or grated shredded yellow

cheese.