Creole Fish Chowder, New Orleans, 1916 - cooking recipe

Ingredients

2 lb. fresh fish
3 medium potatoes
1 onion
1 garlic clove
1/2 can tomatoes
salt, cayenne pepper and black pepper to taste
3 sprigs each parsley, thyme and bay leaf
1 qt. boiling water
2 oz. salt pork or chopped ham
grated oyster crackers
1/2 c. milk

Preparation

Cut fresh fish up.
Take potatoes and onion and cut into slices.
Wash salt pork and chop very fine.
Place pork into frying pan.
When hot, add sliced onion.
Smother lightly; add thyme, parsley, bay leaf, garlic (chopped fine) and peppers.
Let simmer for about 10 minutes.
Pour over this the boiling water and add fish, tomatoes and the potatoes.
Season to taste and cover pan; let simmer for 1/2 hour.
Serve with oyster crackers.