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Brittany Haddock Soup

3 pounds haddock
2 onions, chopped
1 garlic clove, crushed
3 tablespoons butter or margarine
6 potatoes, peeled and diced
10 cups water
2 bay leaves
1 teaspoon thyme
1/2 teaspoon marjoram
1/4 cup chopped flat-leaf parsley
2 teaspoons salt
1/2 teaspoon ground black pepper

1. Cut haddock into chunks, set aside.
2. In a large kettle, saute chopped onions and crushed garlic clove in butter until tender. Add peeled and diced potatoes, water, bay leaves, thyme, marjoram, chopped parsley, salt, and pepper. Bring to a boil.
3. Add the haddock and reduce the heat to medium. Cook, covered, for about 25 minutes, or until the haddock and potatoes are tender. Remove and discard the bay leaves.

Makes 8 servings.

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