Fish Chowder 2 - cooking recipe

Ingredients

1/2 c. salt pork cubes
1 large carrot, sliced
4 potatoes, diced
1 stalk celery, diced
1 large onion, sliced
2 to 4 fish fillets, cubed
2 c. milk
1 bay leaf
peppercorns
salt and pepper

Preparation

Fry the salt pork until it is crisp and brown.
Pour off about 2 tablespoons of the pork fat into a soup kettle and saute the carrots and celery until softened.
Add the onion and potatoes; saute another 2 to 3 minutes.
Add the fish fillets, wine, some water, bay leaf and 10 to 12 peppercorns.
Salt and pepper.
Cook over low heat for about 20 minutes or until the fish, potatoes and carrots are tender.
Stir in the fried salt pork.
Add the milk and heat, but do not boil.