Title: Codfish chowder
 Categories: None
      Yield: 1 Servings
 
      2 tb Diced salt pork
      1 md Onion; diced
  1 1/2 ts Butter
      1 ts Chopped fresh thyme or 1/4
           -teaspoon dried
      2 tb Flour
      1 lb Potatoes (about 2 large);
           -peeled and diced
      2 c  Fish Stock; (recipe follows)
      2    Bay leaves
  1 1/2 lb Cod fillets; cut into large
           -chunks
  1 1/2 c  Skim or low-fat milk
    1/4 ts Salt; or to taste
           Freshly ground black pepper
           -to taste

MMMMM-------------------------FISH STOCK------------------------------
      5 c  Water
  1 1/2 lb Bones from white fish; such
           -as cod, rinsed
      1 c  Dry white wine
      1 md Onion; sliced
      1    Celery rib; chopped
      5    Peppercorns
      3    Garlic cloves; unpeeled,
           -crushed
    1/3 c  Mushroom stems; optional
           Bouquet garni (10 sprigs
           -parsley; 3 sprigs thyme and
           -1 bay leaf tied in
           -cheesecloth)
 
  The flavor of this traditional "nor'easter" chowder comes mostly from
  the savory fish stock.
  
  Saute' salt pork over low heat in large saucepan, stirring, about 3
  minutes, or until fat renders and pork browns. Add onions, butter and
  thyme and saute' stirring, 3 to 4 minutes, or until onions are soft.
  
  Add flour and saute', stirring, 1 minutes. Add potatoes, Fish Stock
  and bay leaves. SIMMER 15 to 20 minutes, or until potatoes are
  tender. Remove bay leaves. Add cod and milk. SIMMER 8 to 10 minutes,
  or until fish is cooked through. Season with salt and pepper. Makes 4
  servings FISH STOCK: Combine water, fish bones, wine, onion, celery,
  peppercorns, garlic, mushroom stems and bouquet garni in large
  stockpot. (Water should just cover bones). Bring almost to boil.
  Reduce heat and SIMMER, uncovered, 30 minutes. Skim foam from
  surface. Strain stock and discard solids. Freeze leftovers. Makes
  about 5 cups.
  
  NOTE: My grocery store sells fish and they fillet many kinds. It is
  usually a free thing for them to save a bag of bones. It is possible
  to use any of the following: halibut, bass, tilefish, flounder,
  salmon, snapper, redfish, cusk and hake. Freshwater fish that make
  acceptable substitutes include walleyed pike and perch. If you
  receive more bones than needed, wrap in plastic bags and freeze the
  bones until the next batch of stock is made.