Louis Cohen wrote:

> You will need some fish/seafood stock since your fish is already cooked.
>
> The herb suggestions of many posters, dill, thyme, tarragon - completely
> inauthentic. If you like it, fine, but don't kid yourself that it's
> what chowder should taste like.
>
> And mashing some of the spuds - a terrible idea. The broth in chowder
> isn't supposed to be thick.
>


Since nobody else knows anything, would you care to enlighten us about
the correct choice of herbs?

regards,
Bob