FISH CHOWDER
from the Grace Bailey

(serves 4-6)

1⁄4 lb. salt pork
5 med. peeled, cubed potatoes
1 large chopped onion
3 cloves diced garlic
3 tops chopped celery & leaves
1 tsp. worcestershire sauce
1⁄2 tsp. dill weed
1⁄2 tsp. basil
1⁄4 tsp. parsley
1⁄4 tsp. pepper
1 can evaporated milk
1 1⁄2 lb. haddock or cod filets

Saute salt pork, garlic, and onion in a little water, until soft. Stir frequently. (do not burn). Add potatoes. Cover with water and simmer. When potatoes are almost done, lay fish on top. Add seasonings and cover. When fish starts to break apart, add one can of evaporated milk. Place on low heat until ready to serve.

Serve with hot biscuits, spinach salad and fresh sea air!