CHAPTER 10

Fish and Fish Sauces

FISH CHOWDER

lf pound salt pork, diced V4 teaspoon pepper

11% cups onion, chopped 4 medium sized potatoes, diced
11% pounds fresh haddock 1 cup carrots, diced

or cod fillet 3 cups hot water
2 teaspoons salt 3 cups milk

Pan fry the salt pork in a deep kettle or Dutch Oven till golden
brown and crisp. Add the onion; cook and stir till tender. Have
the fish cut in small pieces; rub it with a mixture of the salt and
pepper; add to the kettle together with the potatoes and carrots.
Add the hot water; simmer 25 minutes, uncovered. Add the milk,
bring to a rapid boil. Serve hot with crisp crackers. Serves 6.

BOILED ATLANTIC COD

Wrap the cod in thin cheesecloth; place on a rack in a deep
kettle; cover with boiling water to which has been added a little
salt and vinegar. Allow 1 teaspoon salt and | tablespoon vinegar
to each quart of water. After the fish has been boiling for 5 min-
utes, add some cold water to reduce the temperature quickly.
Simmer till tender.

BAKED FILLETS WITH TOMATO JUICE

Temperature: 350°F. Time: 30 minutes

2 pounds quick frozen fillets 14 cup celery, chopped
3 tablespoons fat or salad oil 1 teaspoon salt

1 onion, chopped Dash of pepper
2 tablespoons sifted flour 1 whole clove

1 cup tomato juice or 1 teaspoon white sugar

canned tomatoes

Place the fish fillets in a well oiled, shallow baking dish. Heat
the fat in a saucepan; add the chopped onion; cook and stir till the
onion is tender. Blend in the flour; add the tomato juice or canned
tomatoes; stir and cook till smooth and thick. Add all remaining
ingredients; blend well; pour over the fillets. Bake in a moderate
oven (350°F.) until the fish will flake. Serve with baked potatoes
and green peas; a Baked Lemon Pudding for dessert completes the
meal. Serves 6.