Bluenose Fish Chowder - cooking recipe

Ingredients

1 lb fish fillet
1/4 lb pork fat, diced
1/3 cup onion, chopped
2 cups potatoes, diced
2 teaspoons salt
1/4 teaspoon pepper
2 cups milk, room temperature

Preparation

Cut fresh fillets into 3 to 4 pieces.
In a heavy saucepan, fry pork fat until crisp.
Remove scraps and reserve for garnish.
Drain off fat except for 2 tbsp and cook onion until tender.
Add potatoes, 2 cups water and seasonings.
Cover and simmer for 10 minutes or until potatoes are almost tender.
Add fish; cover and simmer 5 to 8 minutes or until fish is cooked.
Add milk slowly and heat gently but do not boil.
Garnish with pork scraps.