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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Leon Manfredi
1 pound white fish, par-boiled
fish stock reserved
½ cup salt pork, diced
3 onions, sliced
2 potato, cubed
cream, heavy
milk
salt, pepper, butter.
In a large flat pan, with just enough water added to cover fish, bring water boil. Next, add fish (without layering), cover, heat off, let set a moment. Remove fish to platter; reserving stock for use. After rendering, remove pork from heavy pot, and sautee onion. When onion turns golden yellow, add potato, and the stock. When the potato tenders, add the fish and bring up to heat, add cream and enough milk to suit. Season with salt, pepper, and butter. Bring to a simmer and serve.