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4–6
helpingsMedium
1 hr 45
Published 1861
This American dish is something between a soup and a fish stew.
Skin the filleted fish. Make a fish stock with the water, bones, head and skin of the fish, salt, lemon rind, herbs and mace, simmer gently for ½ hr. Cut the fillets into 2-in. strips, slice the onions thinly and dice the potatoes. Cut the pork in tiny cubes and heat it gently in a deep pan until the fat flows freely. In the pork fat cook the onion without browning for 10 min., then add the pot
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