Jfk'S Fish Chowder - cooking recipe

Ingredients

2 lbs haddock
2 cups water
2 ounces diced salt pork (or bacon)
2 onions, sliced
4 large potatoes, peeled and diced
1 cup celery, chopped
1 bay leaf, crumbled
1 teaspoon salt
fresh ground pepper
boiling water, as needed
3 cups milk
1 (13 ounce) can evaporated milk
2 tablespoons butter

Preparation

Simmer haddock in a fish-poaching pan for 15 minutes. Drain. Reserve fish, broth and bones.
In a 10-inch skillet, saute diced pork until crisp. Remove pork with a slotted spoon and reserve.
Saute onion in the pork fat until golden brown.
Add fish (flaked), bones, potatoes, celery, bay leaf, salt and pepper.
Pour in fish broth plus enough boiling water to make 3 cups of liquid and simmer for 30 minutes.
Add milk and evaporated milk and simmer for 5 minutes. Correct seasonings and remove bay leaf and ALL the bones.
Add butter. Serve in a heated soup tureen and sprinkle top with salt pork.