A traditional recipe for Mainlanders' fish chowder with salt pork, potatoes and onion.

Maine Fish Chowder

1/4 pound salt pork
4 cups potatoes, peeled and diced
3 onions, chopped
1/2 teaspoon salt
4 cups hot water
3 pounds haddock
2 cups water, boiling
1 1/2 teaspoons salt
2 cups milk
1 teaspoon butter
1/4 teaspoon ground black pepper

1. In a saucepan over medium-high heat, saute salt pork until brown, then drain.
2. To the salt pork, add diced potatoes, sliced onions, and teaspoon salt. Cover with hot water and cook over medium heat, covered, for 15 minutes, or until the potatoes are just tender. Do not overcook.
3. Meanwhile, cut haddock into large chunks and place in another saucepan. Add boiling water and salt. Cook slowly, covered, until the fish is fork tender, about 15 minutes. Remove from the heat, strain, reserving the liquid. Remove any bones from the fish.
4. Add the fish and the strained liquid to the potato/onion mixture. Pour in milk and heat through, about 5 minutes. Mix in butter and pepper.

Makes 5 servings.