MOM'S FISH CHOWDER

Steps:

• Cover fish barely with fish stock or bottled clam juice. Cook 5-10 minutes once comes to a boil. Remove fish with spatula, and add to the stock 4 small potatoes which have been peeled and cut into cubes. Boil potatoes in fish stock until cooked, about 10 mins, Meanwhile, mince salt pork or bacon and cook until golden and crisp. Remove and save. Cook onion, diced, in pork fat until transparent, not brown. Combine all ingredients in your stock pot: fish, potatoes, onions, fish stock,salt pork, and add 4 cups whole milk. Test for salt and pepper. (Here you can also add some thyme - though Mom did not) Raise heat of chowder to JUST BELOW boil. Turn off heat and let it sit UNCOVERED for 2 hours, and then put it in the refrigerator overnight. DO NOT cover the chowder until it is cool.