Serves 6.

1⁄4 lbsalt pork, diced
2onions, sliced
4 cupspotatoes, small pieces
1–2 cupswater
2 lbfish (haddock, cod, cusk)
1 tspsalt
1⁄4 tsppepper
2–3 cupswhole milk
1 canevap. milk

Fry diced salt pork slowly in bottom of heavy kettle until golden colored. Remove scraps and reserve, yielding ∼3 tbsp of fat. Add onions and cook until yellowed (not brown). Add potatoes and enough water to nearly cover. Place fish on top of potatoes, sprinkle with seasonings. Cover, bring to boil, then cook on low until potatoes are tender and fish flakes. Pour in both milks and heat thoroughly, but do not boil. Stir gently if at all. Serve with pork bits on top.