Provincetown Portuguese Cookbook

Soups Sopas   Calde Verde | Tillie's Kale Soup | Edith's Kale Soup | Holly's Kale Soup | Jane's Kale Soup | Dot and Bill'S Kale Soup | Lenny's Portuguese Soup | Portuguese Soup-The Moors Restaurant | Corn Chowder | Mussel Chowder Or How Paris Changed Chowder | Fish Chowder | Real New England Clam Chowder | Macaroni Soup | Squid Stew | Squid and White Bean Soup | Portuguese Kale Soup

Fish Chowder Holly Carter 1 large onion, chopped Vegetable or olive oil 1 2-inch piece salt pork, diced 3 to 4 large potatoes, peeled 1/2 cup less 2 tbsp. flour 1 lb. cod or any other firm white fish Salt and pepper   In a soup kettle, add a little oil to a pan and render the salt pork until crisp but not brown. Sauté the onion until soft. Add the potatoes and the flour, stirring until the flour is incorporated and the mixture is thick. Do not burn. Add water until it is halfway up the pan. Cook 15 to 20 minutes or until the potatoes are cooked. Add the fish in large chunks and cook 5 minutes more. Add salt and pepper to taste. Serves 4 to 6.