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1
In a kettle or deep saucepan, combine the fish bones, wine, water, coarsely chopped onions, bay leaf, split cloves of garlic, thyme sprigs, parsley sprigs, celery, salt and peppercorns.
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2
Simmer, uncovered, about 20 minutes.
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3
Strain, discarding the solids.
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4
Meanwhile, prepare the potatoes and let them stand in cold water.
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5
Heat the butter in a saucepan and add the minced garlic, finely chopped onions, green pepper and leeks.
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6
Cook, stirring, about 5 to 10 minutes until the mixture is wilted.
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7
Sprinkle with flour and stir to distribute it evenly.
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8
Drain the potatoes and add them to the saucepan.
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9
Add six cups of the fish broth made in the first step.
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10
Let simmer 10 minutes or until the potatoes are tender.
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11
Meanwhile, prepare the fish.
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12
If flounder or sole is used, you will note that there is a line of tiny fish bones running down the center of each fillet.
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13
Run a knife on each side of this line and discard it.
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14
Cut the fish fillets into one-and-one-half-inch cubes.
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15
Add the cubed fish to the chowder.
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16
Simmer about five to 10 minutes.
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17
Add the heavy cream, salt, pepper and Ricard or Pernod.
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18
Serve piping hot sprinkled with chopped parsley.
