My Grandmother’s Fish Chowder

My Grandmother’s Fish Chowder
  1. 100g (1 / 4 lb) salt pork, chopped
  2. 2 medium onions, finely chopped
  3. 2 sticks celery, chopped
  4. 1 carrot, peeled and chopped
  5. 3 cups peeled, chopped potatoes
  6. 2 cups clam juice, fish stock or water
  7. 450g (1 lb) haddock, chopped into pieces
  8. 2 cups whole milk
  9. 8 soda crackers, crumbled
  10. plenty of salt and pepper to taste
  1. Sauté salt pork over medium high heat in a heavy soup pan until golden brown. Remove pork with a slotted spoon and discard, leaving 3 tablespoons of fat behind in the pan. Turn down heat to medium low. Add onions, celery and carrot and cook until wilted, but not browned. Add potatoes and clam juice and simmer gently, over medium heat, until potatoes are cooked through. Add fish and stir until cooked through. Stir in milk, bring to the boil, and turn down immediately. Stir in crumbled crackers and season to taste with salt and pepper.
  1. *Clam juice is sold in most supermarkets, or use the juice from tinned clams and throw the clams into the chowder along with the fish – if you like clams in your chowder…