Fish Chowder For 4
|Evaporated milk/Fresh milk||1 Pint|
|Salt pork||1⁄4 Pound, diced|
|Onions||2 , chopped fine|
|Toast slices||2 , diced|
|Raw potatoes||5 Small, diced|
|Fish/2 pound fish fillets||1 (Moderately Thick)|
The first requirement for this flavorsome dish is a moderately thick, comparatively boneless fish, such as sheepshead, red snap per, redfish, or any clear fillet.
Pompano is unsurpassed as a chowder fish.
Fillet the fish and cut it into 1/2 inch cubes.
Take out as many bones as you can.
Fry the salt pork in an iron or heavy aluminum kettle.
When it is crisp, remove the pork and brown the onions in the grease.
Add the fish and potatoes and cover with hot water.
Simmer until the potatoes are tender.
Pour in the milk and 2 cups hot water.
Cook for about 5 minutes, then add the butter.
Sprinkle the toast on the surface of the chowder.
Add salt and pepper to taste, but remember that the salt pork has already added salt to the mixture.