Viking Stew - cooking recipe

Ingredients

1 lb. fish fillets (from white fish)
4 c. potatoes, diced
1 large onion, diced
1 qt. half and half
1/4 lb. shrimp
2 or 3 cans clams in their own juice
3 slices bacon, diced
pepper, thyme, nutmeg, paprika, salt and garlic to taste
3 Tbsp. flour
milk

Preparation

Boil fish
fillets (any mixture of firm white fish like red snapper,
halibut
or
Ling
cod)
in
water
while dicing potatoes.
Cool
the
fish
fillets.
Boil the potatoes in the fishy water
until
tender, with onion and diced bacon.
Drain water so 6
to
8 cups remain.
Add 1 quart half and half, 1/4 pound shrimp, deboned cooked fish pieces, 2 or 3 cans of clams in their
juice and seasonings to taste.
Mix flour with some milk and
add for thickening.
Simmer gently to heat through. Serve with sourdough bread.