2 lbs. fresh haddock
2 oz. salt pork, diced
2 large onions. sliced
3 cloves garlic, minced
1 c. chopped celery
4 lg. potatoes, diced
1 bay leaf, crumbled
4 c. milk
2 tbsp. butter
1 tsp. salt (or to taste)
Freshly ground black pepper (to taste)

In a stockpot or large saucepan, simmer haddock over low heat in about 2 cups of water or just enough to cover. Cook, covered, for about 15 minute on low heat. Drain off and reserve the broth. Remove the skin and bones from the fish.

Sauté the diced salt pork in a large pot until crisp. Remove the salt pork (or leave them in for added flavor). Sauté the onions in the pork fat until golden brown. Add garlic; do not allow to brown.

Add fish, celery, potatoes and bay leaf. Measure reserved fish broth, plus enough boiling water to make 3 cups of liquid. Add to pot and simmer for 40 minutes or until potatoes are tender.

Add milk and butter and simmer for an additional 5 minutes or until well heated. Season with salt and pepper. Makes 8 servings.