Fish Chowder - cooking recipe

Ingredients

2 lb. haddock
6 large potatoes
2 onions
parsley to taste
2 (28 oz.) cans whole tomatoes
1 1/2 qt. water
1 c. chopped celery
1 1/2 tsp. salt
1/4 tsp. ground black pepper
2/3 c. butter
1/2 pt. cream

Preparation

Cut fish into cubes.
Dice potatoes.
Chop onions.
Add parsley and tomatoes.
Put these ingredients into a pot with the water.
Add the salt and pepper.
Heat to boiling and then reduce heat.
Cover and simmer about 30 minutes.
Cool and refrigerate overnight.
The next day, add butter and cream.
Heat until butter melts.