Boil potatoes which have been peeled and diced into 1/2 inch cubes in the same water that was used for cooking the fish. Watch potatoes carefully and do not overcook or they will become mushy.

Grind or chop the pork using a meat grinder or cleaver (or have the butcher do it). Or, alternatively, slice into 1/4 inch dice using a sharp knife. Sauté pork in a skillet until golden. Grind or chop onions, garlic and add to pot, continuing to cook for several minutes but do not allow to brown. Add this mixture to potatoes in the stockpot.

Add canned tomatoes (or an equal amount of red-ripe fresh tomatoes may be used - skins removed). Boil 2 minutes, then add the flaked fish. Boil for another 3-4 minutes, and season to taste with salt, pepper, and paprika.

Crumble 5 soda crackers and sprinkle over the chowder just before serving along with a pinch of paprika and/or fresh parsley flakes.

Keep covered with a little water so that it will not boil away. A few slices of lemon may be added.

Cooks Note: For even more flavor, add 1 bay leaf, a few peppercorns, and two cloves of minced garlic (when sauteéing the onions). We prefer to use only 1/2 tsp. marjoram and thyme rather than the amount called for in the original recipe.

Submitted by: CM