Senator Edward M. Kennedy'S Cape Cod Fish Chowder - cooking recipe

Ingredients

2 lb. fresh haddock
2 oz. salt pork, diced
2 medium onion, sliced
1 c. celery, chopped
4 large potatoes, diced
1 bay leaf, crumbled
4 c. milk
2 Tbsp. butter or margarine
1 tsp. salt
freshly ground black pepper to taste

Preparation

Simmer haddock in 2 cups of water for 15 minutes.
Drain off and reserve the broth.
Remove the skin and bones from the fish. Saute the diced salt pork in a large pot until crisp.
Remove the salt pork and saute the onions in the fat until golden brown.
Add fish, celery, potatoes and bay leaf.
Measure reserve fish broth plus enough boiling water to make 3 cups liquid.
Add to pot and simmer 40 minutes.
Add milk and butter and simmer for an additional 5 minutes, or until well heated.
Season with salt and pepper.
Makes 8 servings.