FISH CHOWDER, ASHTON STYLE #141

When I hear about fish chowder, the things that comes to mind are New England, Maine, fishermen, cod and all the other great kinds of fish, lobster, clams, mussels, and the Atlantic Ocean. You will never taste such fantastic  seafood as you find from the East coast of The United States.The following
recipe is a great example of eating a chowder that was a staple of what the family of fishermen ate and he would eat both at home and on a ship.
INGREDIENTS:
     3 lbs of fish bones from your
     local fish store such as Euclid Fish
     located in Mentor, Ohio.  They have
     bones etc. for $1,59 a pound
   2 lbs of potatoes
   2 cups heavy cream
   1 cup milk
   1/2 cup dry white wine (pinot gregio?)
   2 lbs Tilapia filets and cut into 2 inch pieces
   1 lb filet of sole and cut into 2 inch pieces
   2 tab of chicken base
   1 tsp salt
   1 tsp pepper
DIRECTIONS:
     1. put the fish bones into a
         soup pot and add 3 1/2 cups of
        water; simmer about 40 minutes
        strain the bones in a mesh strainer
    2. peel, wash, and cut potatoes into
        1 inch pieces and put into lg sauce pan
          and  set aside
    3. add fish stock, milk, potatoes, wine into
        a soup pot and simmer about 40 minutes
    4. add fish pieces, cream, and pepper and salt
    5. if too thin add a 1/2 cup of flour mixed with
        wine or milk and pour into chowder (stir well)
    6. simmer about 10 minutes and you are ready to serve