1 1/2 lbs. halibut, haddock, whiting or any other firm-fleshed white fish
6 c. water
2 oz. salt pork, diced
1/2 c. butter
1/2 c. chopped onion
1/2 c. chopped celery
1 sm. leek or scallion, finely chopped, use some of top
1 tsp. salt
1/4 tsp. curry powder
3 tbsp. flour
2 raw potatoes, peeled, diced
1 c. lite cream
1/2 c. milk
2 tbsp. chopped parsley

Remove skin and bones from fish; cut the fish into half inch chunks. In a large pot or soup kettle, combine fish and water. Include any large fish bones. (Get extra from store, adds a lot of flavor.) Bring to a boil and simmer 15 minutes. Drain fish and reserve 1 quart of stock. Remove any bones, pick over fish. Put diced salt pork in pot (after it's been rinsed and dried).

Cook pork over medium heat until brown, crisp. Drain on towels. Add the butter to pork drippings along with onion, celery and leek. Saute until veggies are wilted, not brown. Add salt and curry powder, stir flour in until smooth. Stir in reserved fish stock and add potatoes. Cook over moderate heat until potatoes are tender, stirring occasionally about 15 minutes. Remove from heat, add cream, milk, fish and salt pork. Cover and refrigerate, several hours. To serve, heat gently. Add butter, parsley and pass a pepper mill at the table.