Fish Chowder

Ingredients

• 2 slices Bacon (or salt pork) (Originally salt pork. Substituted with bacon for modern preference.)
• 6 medium Potatoes
• 1 small Onion
• convenient pieces Fresh cod or haddock
• to taste Salt
• to taste Black pepper
• as needed Water
• 1 quart can Canned tomatoes
• 2 quarts Milk
• to taste Sauce Piquant or tomato catsup

Instructions

1. 1Cut the bacon (or salt pork) into small dice. Fry in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. 2Peel and cut the potatoes into roughly 1-inch pieces. Peel and finely chop the onion.
3. 3Add the potatoes and part of the chopped onion to the pot with the bacon fat. Arrange the fish pieces over the potatoes. Sprinkle the remaining onion over the fish. Season generously with salt and pepper. Add just enough water to barely cover the fish.
4. 4Pour in the canned tomatoes. Cover the pot and bring to a simmer. Cook for about as long as it takes for the potatoes to become tender, approximately 15-20 minutes.
5. 5Add the milk and heat through until it is just about to simmer again (do not boil). Season with Sauce Piquant or tomato catsup, and add more salt and pepper to taste.