Salmon and White Fish Chowder

Salmon and White Fish Chowder
Makes 4 hefty servings

1 lb salmon fillet
1 lb assorted white fish fillets: halibut, hake, whiting or Pollock
1/2 c butter, divided
4 onions, peeled and quartered
5 garlic cloves, chopped
2 whole cloves
2 c dry white wine
3 c water1 lrg bouquet garni of parsley, bay leaf and thyme
salt and pepper
1 sm bunch of parsley – about 1 oz
1 lemon

1. wash and dry fis- cut in 2 in. chunks.
2. melt half the butter in a lrg soup pot and spread onions and garlic in the bottom. Press cloves into an onion piece.
3. lay fish on top; add wine and water just to cover
4. add bouquet garni, salt and pepper and bring to a boil, skimming. Simmer over low heat 4 to 6 minutes or until fish is just tender. Remove fish. Boil broth until reduced by half – about 20 to 25 min.
5. When broth is ready, discard bouquet garni and cloves. Squeeze juice from lemon into broth. Add fish and warm briefly.