1 lb. firm fish, scallops, shrimp, clams, whatever
1 shallot, finely diced
1 clove garlic, finely diced
1 tbsp. butter or oil
1 tbsp. bacon bits
2 c. fish stock (made with a Knorr fish base cube)
1 c. potato (cubed, 1/2 inch)
1/2 c. corn kernels
1 can (16 oz.) tomatoes, drained and coarsely crushed
1/2 tsp. white pepper, ground
Salt to taste if needed
2 tbsp. dry sherry
1/2 tsp. each dried thyme and dill

Saute, until barely wilted, the shallot and garlic along with the bacon bits. Add the fish stock and bring to a boil.

Add the potatoes and corn, decrease heat and cook until the potatoes are barely done.

Season with the pepper, thyme, dill and sherry. Add the tomatoes, if desired (you may prefer to keep it "New England") and heat through.

Add the cubed fish or other seafood and heat until done (DO NOT OVERCOOK THE FISH). Add salt to taste at this point if necessary. Serve with crusty bread, bagels or crackers.