|Salt pork||3 Ounce, diced|
|Onion||1 Medium, chopped|
|Diced celery||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Finely chopped thyme/1/4 teaspoon dried leaf thyme||3⁄4 Teaspoon|
|Chopped sage/1/4 teaspoon dried leaf sage||1⁄2 Teaspoon|
|All purpose flour||2 Tablespoon|
|Potatoes||3 Medium, peeled, cut into 3/4 inch cubes|
|Fish stock/2 bottles, 8 ounce each, clam juice plus 2 cups water||4 Cup (64 tbs)|
|Skinless fish fillets||1⁄2 Pound (Firm Texture)|
|Half and half||1 Pint|
|Freshly ground black pepper||To Taste|
|Red cayenne pepper||1 Pinch|
|Chopped parsley||1 Tablespoon|
|Toasted croutons/Oyster crackers||2 Cup (32 tbs)|
Saute salt pork in a large kettle until most of fat is rendered out and pork begins to brown.
Add onion; saute until soft and transparent.
Add celery, garlic, bay leaf, thyme and sage.
Stirring frequently, cook 2 to 3 minutes.
Stir in flour.
Stirring constantly, cook 1 to 2 minutes longer.
Stir in potatoes and stock or clam juice and water.
Cover and simmer until potatoes are tender, 20 to 25 minutes.
Cut fillets into 1-inch pieces; add to stock mixture.
Simmer 5 minutes or until fish turns opaque and becomes firm.
Remove and discard bay leaf.
Stir in half and half; heat through.
Add salt, black pepper and red pepper to taste.
Spoon into a tureen or serve in individual bowls.
Garnish with parsley.