Not about to satisfy fish chowder cravings at a restaurant. I'd cook it; it isn't difficult. Once my meetings were done for the day, I stopped by the supermarket for fish bones and two thick fillets, and five large prawns and eight scallops. Didn't buy much. I wasn't expecting guests, except a girlfriend who was dropping off stuff and would have had dinner, and she would simply want to taste the soup, not ingest all of it. The ingredients only needed to produce soup sufficient for four persons, preferably no leftovers. This type of soup doesn't keep well overnight. #impieCooks2016
Soaked the fish bones thoroughly in salt then boiled into stock to simmer and strain. Lots of fennel, leek and celery goodness. Added the potatoes, milk and cream, stirred them all in, then poached the fillets of cod and snapper, and the shellfish in the almost-ready chowder. No pork or bacon used of course. Ta-dahhh, four satisfying bowls of fish chowder.