Fish Chowder

Few tablespoons bacon grease

2 tablespoons dried cilantro

One large onion - diced

4 cloves of garlic - minced

4 potatoes chopped

4 potatoes chopped

4 tablespoons butter

12 cups of fish stock

2 pounds of white fish - I used frozen wild caught Trader Joe's sole (I think.)

A few handfuls of roughly chopped kale

1 cup of 1/2 and 1/2

Put a few tablespoons of bacon grease in the bottom of the soup pot and heat until a liquid

Saute the onion and cilantro until the onion is brown.

Add the garlic and saute for a few minutes - do not burn!

Add in the fish stock and the first 4 chopped potatoes - cook on low until potatoes are soft.

In the meantime, roast the second 4 chopped potatoes in the butter for one hour (I roast for 5 minutes to melt the butter and then stir and roast for the hour.)

Puree the fish stock / potato mixture with an immersion blender

Add in the roasted potatoes, fish, and kale and cook until fish and kale are done.

Add in the 1/2 and 1/2. I didn't measure, just added until I liked the color and consistency.

Done!