Instructions: * Note: The sachet bag is made by placing 1 bay leaf, 1 teaspoon leaf thyme, 6 to 8 black peppercorns, and a teaspoon of dried dill in a piece of cheesecloth or a coffee filter and tying it securely with twine so the herbs dont get into the stock, or court bouillon, as the culinary community refers to it.

In a large skillet, bring the salted water to a simmer and add the fish bones, lemon slices, and sachet bag. Simmer for 45 minutes to an hour and remove the bones and lemon slices with a slotted spoon.

Add the fillets and poach until the fish flakes with a fork, but still remains firm. Remove the fish to a plate and throw away the sachet bag.

Bring the remaining stock to a full boil, add the diced potatoes and cook until tender, but not mushy. Add more water if necessary to just cover the potatoes.

While the potatoes are cooking, brown the bacon or salt pork in a soup pot, then add the onions and saute until they are transparent, not browned. If you want a thicker chowder, add 4 to 5 tablespoons of flour at this point and let cook over low heat for 10 more minutes.

Add the stock and cooked potatoes to the onion mixture in the soup pot and combine thoroughly. Add the cooked fish and cream and combine. Bring to a boil, then reduce the heat and add the butter. When the butter has melted, season to taste with salt and white pepper and serve immediately.

This recipe yields 4 to 6 servings.

Comments: If you are lucky enough to have crappie, cusk or perch fillets in your freezer, this recipe is perfect. It is nearly as good for bass, sunfish and any other fish with mild, white flesh.

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