Thanks! Most recipes I have seen on the 'net are based around a recipe served at Christiana Campbell's Tavern in Williamsburg, Virginia.
While I am sure it is extremely good, it isn't quite what I am looking for.
My Dad used a wide variety of fish, freshwater and salt water. (catfish, bream, striped bass, white perch, speckled perch, flounder, gray trout, small bluefish, etc).
Pretty much to clean out the freezer for the coming spring and summer catch of fish.
As far as I can recollect, it never had shellfish in it.
It was cooked a long time till it had the consistency of a thick soup.
I 'spect I will just have to get busy and try to make it a few times to see if I can get it right.