Modern Fish Chowder

Ingredients

• 2 lb Cod or Haddock fillets (Skinless and boneless)
• 3 cups Potatoes (Peeled and cut into 3/4-inch cubes)
• 1 medium Onion (Sliced)
• 2 oz Salt pork (Diced)
• 1 tsp Salt
• 0.125 tsp Black pepper
• 3 tbsp Butter
• 4 cups Milk (Scalded)
• 8 whole Common crackers
• 2 cups Water

Instructions

1. 1If using whole fish, skin and fillet the fish, reserving the head, tail, and backbone. Cut the fish into 2-inch pieces and set aside. If using fillets, simply cut into 2-inch pieces.
2. 2If using whole fish, put the head, tail, and backbone (broken into pieces) in a stewpan. Add 2 cups of cold water and bring slowly to a boil. Cook for 20 minutes. Strain the stock and set aside. If using fillets, skip this step and use 2 cups of water or fish broth instead.
3. 3Cut the salt pork into small pieces and cook in a large pot over medium heat until the fat is rendered and the pork is lightly browned. Add the sliced onion and cook until softened, about 5 minutes.
4. 4Parboil the potatoes for 5 minutes in boiling water to cover. Drain and add the potatoes to the pot with the salt pork and onion. Add 2 cups of boiling water (or the strained fish stock from step 2) and cook for 5 minutes.
5. 5Add the fish to the pot, cover, and simmer for 10 minutes, or until the fish is cooked through.
6. 6Add the scalded milk, salt, pepper, and butter to the pot. Split the crackers and soak them in a little cold milk to moisten. Add the soaked crackers to the chowder. Heat through gently, but do not boil.