Cape Chowder - cooking recipe

Ingredients

2 lb. cod, flounder or haddock fillets
1/4 c. butter or margarine
1 lb. white onions, halved or quartered
1 qt. boiling water
1 lb. potatoes, peeled and thinly sliced
2 to 3 carrots, peeled and sliced
2 Tbsp. Worcestershire sauce
2 1/2 tsp. salt
1/4 tsp. tarragon leaves, crumbled
1 bay leaf
2 c. milk
1 c. heavy cream

Preparation

Cut fillets into 2-inch pieces; set aside.
In Dutch oven, melt butter.
Add onions; saute until golden.
Cover and simmer 10 minutes.
Add water, potatoes, carrots, Worcestershire sauce, salt, tarragon and bay leaf.
Bring to a boil.
Cover, reduce heat and simmer for 10 minutes.
Lay fish on top.
Cover and simmer 15 to 20 minutes longer, or until vegetables are tender and fish flakes easily.
Scald milk.
Stir in cream.
Gradually pour into fish mixture.
Heat only until hot.
Do not boil.
Yields approximately 3 quarts.