1 moderately thick fish, or 2 pounds fish fillets
1/4 pound salt pork, diced
2 onions, chopped fine
5 small raw potatoes, diced
1 pint evaporated milk or fresh milk
1 tablespoon butter
2 slices toast, diced
salt and pepper to taste
Fillet the fish and cut it into 1/2 inch cubes. Take out as many bones as you can. Fry the salt pork in an iron or heavy aluminum kettle. When it is crisp, remove the pork and brown the onions in the grease. Add the fish and potatoes and cover with hot water. Simmer until the potatoes are tender. Pour in the milk and 2 cups hot water. Cook for about 5 minutes, then add the butter. Sprinkle the toast on the surface of the chowder. Add salt and pepper to taste, but remember that the salt pork has already added salt to the mixture. Serve in soup plates or bowls.
Cajun Index | Recipe Index | Home