Preparation:
Melt butter in soup kettle, add onions, and cook but do not brown. Then add potatoes and the water.
Boil until potatoes are almost cooked. Add the fish, which will take 6 to 10 minutes to cook. Add milk, salt and pepper.
Before serving, cut 3/4 pound of salt pork into 1/4-inch squares and cook slowly in a frying pan until brown and crisp.
These brown best if you keep pouring off the fat. Sprinkle salt pork cubes on top of the soup.
Reprinted with kind permission from "Call It Delmarvalous" by Virginia Tanzer, EPM Publications, Mclean, VA, c. 1983. |
