Spanish Fish Chowder

Ingredients

• 1/2 cup Salt pork, cut into small cubes
• 1/2 cup Onion, chopped
• 1 tablespoon All-purpose flour
• 2 cups White boneless fish meat, cut into small pieces
• 2 cups Whole milk
• 1 cup Prepared Spanish sauce
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Paprika (Quantity estimated (not specified in original recipe))
• 1 cup Clams or oysters (optional) (Quantity estimated (not specified in original recipe))
• 1/2 cup Red chile peppers (Quantity estimated (not specified in original recipe))
• 1/2 cup Green chile peppers (Quantity estimated (not specified in original recipe))
• 1/2 cup Red sweet peppers (Quantity estimated (not specified in original recipe))
• 1/2 cup Green sweet peppers (Quantity estimated (not specified in original recipe))
• 1/2 cup Olive oil
• 1/2 cup Onion, chopped
• 1/2 cup Parsley, chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Oregano
• 2 cups Raw tomatoes, chopped
• 6 cloves Whole cloves

Instructions

1. 1Split and remove seeds from red and green chile peppers, and red and green sweet peppers. Soak in water, drain, and add enough water to barely cover. Boil until tender. Mash in water and press through a sieve. Heat 1/2 cup olive oil in a pan. Fry in it 1/2 cup chopped onion, 1/2 cup chopped parsley, 3 minced garlic cloves, 1 tablespoon oregano, 2 cups chopped raw tomatoes, 6 cloves, and 2 cups of the pepper pulp. Season with salt to taste. Cook until the sauce thickens, then strain. This can be made in larger quantities and bottled.
2. 2Fry the salt pork cubes and chopped onion in a pot until the onion is lightly browned. Add the flour and stir. Add the fish pieces and brown slightly. Strain in the hot milk and prepared Spanish sauce. Season with salt and paprika. If using clams or oysters, add them during the last minute of cooking.