Directions

  1. Melt butter in a large saucepan over medium heat
  2. Add potatoes, onion, and a pinch of salt & pepper, and saute until onions and potatoes are slightly translucent, approximately 5 minutes
  3. Add the half & half, 2 cups water, and another pinch of salt & pepper to pot, and bring to a simmer.
  4. Add hake fillets to pot, and bring back to a simmer. Gently heat on low heat for 25 more minutes (do not boil) to allow flavors to come together. Add more salt & pepper to taste.
  5. Chowder is best served immediately while warmed with a sprinkle of parsley and oyster crackers.