Maine Fish Chowder

• Fry out a very small piece of salt pork, diced.

• Remove the pork scraps.

• In the fat saute: 3 thinly sliced onions.

• Add: 4 c. diced raw potatoes and water to come nearly to the top of potatoes.

• Cook 10 minutes.

• Then add: 3 lbs. fresh fish with bones or 2 1/2 lbs. fish fillet. In either case, cut into good-sized pieces.

• Cook until tender. Don’t overcook. If you are using the fish with bones, at this point, remove and debone and put fish back. The fish may be cooked separately and the deboned fish and stock added at this point.

• Add:

  • 1 t. salt, to taste. Never add more than necessary.

  • 1/4 t. pepper, to taste

  • 1 qt. whole milk

  • 1 T. butter

• Bring just to boiling point, but don’t boil.

Of course the fish fillet is easier, but if a whole haddock comes your way I feel the little extra work of deboning the fish is well worth the trouble.

Wouldn’t a fish chowder on the shore make a wonderful picnic?