1 lb. white fish, de-boned (I use whiting or haddock)
2 tbsp. butter
1 large onion,finely diced
1 or 2 cloves garlic, crushed
4 medium potatoes, diced
1 1/2 cups canned whole tomatoes
2 sprigs fresh thyme
2 sprigs fresh parsley
1 or 2 bay leaves
salt and freshly ground black pepper, to taste
pinch of cayenne pepper
1 1/4 cups hot water
5/8 cup milk
8 plain crackers, crushed
1 tbsp. fresh parsley, chopped

Make sure all bones are removed from fish and cut into bit-size pieces. Melt butter in a large soup pot over medium heat and sweat the onion, garlic and potatoes for 5-8 minutes. Half tomatoes if they are whole and firm, then add tomatoes and all herbs and seasonings to soup mixture. Pour in hot water and continue to cook.

Bring the soup to a boil and then reduce heat to simmer for 20-30 minutes, or until potatoes are cooked. When potatoes are still slightly firm, but not completely cooked through, add the fish for the final 10-minutes of cooking. Taste for seasoning and make sure fish is cooked through. Add milk and stir over low heat for 3-5 minutes until slightly thickened.

Place crushed crackers in the bottom of soup bowls for serving and pour the soup over the top. Sprinkle with chopped parsley and serve with warm Fresh bread or crispy rolls for dipping.

Makes 4 servings.