Fish Chowder 2

Directions

1. 1
   Fry the salt pork until it is crisp and brown.
2. 2
   Pour off about 2 tablespoons of the pork fat into a soup kettle and saute the carrots and celery until softened.
3. 3
   Add the onion and potatoes; saute another 2 to 3 minutes.
4. 4
   Add the fish fillets, wine, some water, bay leaf and 10 to 12 peppercorns.
5. 5
   Salt and pepper.
6. 6
   Cook over low heat for about 20 minutes or until the fish, potatoes and carrots are tender.
7. 7
   Stir in the fried salt pork.
8. 8
   Add the milk and heat, but do not boil.