New England Fish Chowder

Ingredients

• 4 lb cod or haddock
• 6 cups potatoes, cut in ¼-inch slices
• 1 sliced onion
• 1½-inch cube fat salt pork
• 1 tablespoon salt
• 1/8 teaspoon pepper
• 3 tablespoons butter
• 4 cups scalded milk
• 8 common crackers

Method

1. 1 Remove head, tail, and backbone from fish; cut flesh into 2-inch pieces. Place bones, head, and tail in a stewpan with 2 cups cold water, bring to a boil, and cook for 20 minutes.
2. 2 Cut salt pork into small pieces and render the fat. Add the onion and fry for 5 minutes, then strain the fat into the stewpan.
3. 3 Parboil potatoes for 5 minutes, drain, and add them to the fat. Pour in 2 cups boiling water and cook for 5 minutes.
4. 4 Add the strained fish liquor and the fish pieces to the pot. Cover and simmer for 10 minutes.
5. 5 Stir in the milk, salt, pepper, butter, and crackers soaked in cold milk. Serve immediately.