Grammy'S Bluefish Chowder - cooking recipe

Ingredients

1 to 1 1/2 lb. bluefish fillets
2 c. water
1/4 c. finely cut salt pork
1 medium onion, chopped
1 medium green pepper, chopped
3 medium potatoes, diced
1 can cream of celery soup
1 can skim evaporated milk or 1 1/3 c. light cream

Preparation

Poach fillets in 2 cups water 8 to 10 minutes.
Fry pork until crisp in large saucepan.
Remove and reserve.
Add onion and pepper to fat and cook until tender.
Add fish liquid and potatoes.
Simmer covered 10 minutes.
Add soup, milk and fish, stirring to blend.
Cover and simmer 10 minutes.
Do not boil.