Fish Chowder

Fish stock:
-fish skeleton
-1 cup baby carrots, chopped
-1 cup roughly chopped celery
-2 bay leaves
-1 t whole peppercorns

Simmer in several cups of water for 5 hours or so. Strain the solids out with a colander.

Chowder:
Fish stock
4 potatoes
1 bunch of green onions
1 T freshly chopped Italian (flat-leaf) parsley
2-3 tilapia fillets
1 cup heavy cream
salt and pepper to taste
Optional: bacon, corn

oyster crackers and green onions/chives to garnish

Dice potatoes and simmer in stock for an hour. Chop the green onions and add with the parsley. Add the frozen/uncooked tilapia and cook just until it flakes apart. Add the heavy cream. Salt and pepper if needed. Serve and garnish.