Fish head chowder This is a Croatian recipe for

This is a Croatian recipe for fish soup and we call it "chippine". It is not really a chowder, but a soup and for a variety we cook corn meal (which we call Brouette) to pour the broth of the soup over, then we will eat the fish separately. You can use salmon, crab, squid, octopus, clams, muscles, or any other kind of sea food. If we are going to make the corn meal, we will not put the rice in the soup, so it depends which variety you want for that day. The way Croatians cook is a little of this, some of that, and a whole lot of the other, but I will try to break it down a bit. Of course now I am starving and will have to go make some.

Fry a half a chopped onion in  olive oil until clear

Add 1/2 glass vinegar (4 oz)

Add fish of any kind including the heads (probably about two pounds of fish)

Cover with water, bring to slow boil and cook for ten minutes.

Add 1/2 can chopped tomatoes (the 7 oz size) - but I usually throw the whole can in.

Add a clove of chopped garlic and salt & pepper to taste.

Cook for two hours.

Drain liquid into pan and add rice (raw) One tablespoon per serving will do. Cook until rice is tender and serve. If you don't want rice, but the cornmeal instead, cook the cornmeal separately and spoon the hot broth over the cornmeal.

After eating the soup, serve the fish mix with French bread. Watch out for the elderly ones, they will stab you with a fork if you try to take the fish eyes away from them. (Been stabbed several times).