4 lbs. fish
2 c. shallots, finely chopped
2 tbsp. butter
3 c. potatoes, uncooked, peeled & finely cut
3 qts. water
2 c. milk

Filet fish, cutting away any parts containing bones; set aside. Prepare carcass of fish by removing eyes and gills along with all traces of intestines and blood clots.

Place head, backbone and parts of filets with bones, into a pot containing 2 quarts of water. Boil for 1/2 hour, remove and strain through cloth to remove bones. Pick meat from carcass and combine with finely cut filets. Save fish stock.

Melt butter, add shallots and simmer until tender. Do not allow to brown. Add shallots and potatoes to fish stock. Cook until soft, 20 minutes. Put through a fine sieve or foley chopper. Add fish particles, spoon size and return to heat for 20 minutes. Add milk and cook for 10 minutes.