Senator Kennedy's Cape Cod Fish Chowder

Course : Chowders
Serves: 6
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2 pounds fresh haddock
1 piece bay leaf -- crumbled
2 ounces salt pork -- diced
4 cups milk
2 medium onions -- sliced
2 tablespoons butter or margarine
1 cup chopped celery
1 teaspoon salt
4 large potatoes -- diced
1 teaspoon Freshly ground pepper to taste

Preparation / Directions:

Simmer haddock in 2 cups of water for 15 minutes. Drain off and reserve broth. Remove the skin and bones from the fish. Saute the salt pork in a large pot until crisp. Remove the salt pork and saute the onions in the pork fat until light golden brown. Add fish, celery, potatoes and bay leaf. Measure reserved fish broth plus enough boiling water to make 3 cups liquid. Add to pot and simmer 40 minutes. Add milk and butter and simmer for an additional 5 minutes or until well heated. Season with salt and pepper. Serves 5 to 8.

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