1/4 lb. salt pork (diced)
1 lb. cod fillet (fresh)
1 lb. haddock or halibut (fresh)
1 onion (diced)
1/2 pt. light cream
2 lg. potatoes (pared and cubed)
water to cover
salt and pepper to taste
1 tbsp. butter

Use firm white fresh fish in any combination to equal 2 pounds. I prefer cod and haddock because they have a strong flavor. Wash fish and be sure to remove all bones and skin. Set aside. In large pot cook salt pork to render fat. Add potatoes and onion and stir so they are coated with the fat. Lay fish on top of potato mixture and just cover with water. Gently bring to a boil and reduce heat to simmer. When fish is tender, flakes easily with a fork and potatoes are tender add cream, butter and salt and pepper to taste. Reheat until cream is hot, but do not boil. Serve immediately.