Boston Fish Chowder - cooking recipe

Ingredients

1 lb. haddock fillets
2 c. salted water
4 medium potatoes, diced
1/4 lb. salt pork, diced
1 large onion, sliced
1 to 2 Tbsp. chopped parsley
2 cans medium deveined shrimp
2 Tbsp. flour
4 c. rich milk

Preparation

Cook fish in water with a slice of onion until it flakes (less than 10 minutes).
Drain reserving liquid to cook potatoes.
Dice salt pork and cook in a large pan until some is dried out.
Add sliced onion and saute until soft, but not brown.
Blend flour into pork fat.
Add fish and potato stock.
Bring to a boil, stirring constantly.
Add milk and bring to a boil again.
Add fish and potatoes; simmer for 10 minutes.
Add clams, juice and shrimp.
Use immediately or refrigerate and reheat when ready to serve.