Categories: Soups/stews, Fish/sea, Pork/ham 
      Yield: 6 servings 
  
    1/4 lb Salt Pork, diced                    3 lb White fleshed Fish  * 
      4 c  Diced raw Potatoes                  2 c  Scalded Milk 
      3 x  Med Onions, peeled & sliced         1 ts Butter or margarine 
      2 ts Salt                              1/4 ts Pepper, or to taste 
  
  *  Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish 
  with bones in it. 
   Fry salt pork to render all fat in a heavy kettle and then remove. Add 
  potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook 
  over medium heat, covered, 15 minutes, until potatoes are just tender. Do 
  not overcook. 
   Meanwhile, cut fish into large chunks and put into another saucepan. Add 
  boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered, 
  until fish is fork tender, about 15 minutes. Remove from heat. 
  Strain and reserve liquid. Remove any bones from fish. Add fish and 
  strained liquid to potato-onion mixture. Pour in milk and leave on stove 
  long enough to heat through, about 5 minutes. Mix in butter and pepper. 
  Serve at once.   Serves 4 to 6.