Fish Chowder Recipe

  • about 1 1/2 pounds fresh haddock or cod
  • 3 cups water
  • 1 teaspoon salt
  • 3 1/4-inch slices fat salt pork, diced
  • 3 medium potatoes, peeled and diced
  • 2 medium onions, peeled and diced
  • 4 cups milk
  • 1 tablespoon butter
  • salt and pepper to taste

Put fish in kettle, add 3 cups water and 1 teaspoon salt. Poach slowly until fish can be pulled apart with fork, but not so much that it gets mushy. Remove from water, saving the water to boil potatoes in. Boil potatoes until tender. While potatoes are cooking, fry salt pork in a small frying pan until golden brown, add diced onions and cook slowly for 5 minutes longer. Remove skin and bones from fish, which is now cool enough to handle easily.

To the kettle of undrained cooked potatoes, add the fish, then add pork and onions with the fat from the frying pan. Add milk. Let come just to boiling point, add the butter, then pepper and salt to taste.

Will serve 6.