- 2 lbs. codfish fillets
- 2 quarts fish fumet
- 1 cup diced salt pork (rinds removed)
- 1 medium-size onion, finely chopped
- 3 cups diced potato
- 3 tablespoons butter
- 2 cups half and half
- Salt and pepper to taste
Coarsely chop the codfish fillets and combine the fillets and the fish fumet in a large kettle. Simmer gently for about half an hour.
In a frypan, lightly brown the salt pork, add the onions and sauté until the onions are limp. Add the pork pieces, onion and fat to the kettle. Add the potatoes and simmer for about 20 minutes or until potatoes are tender. Add the butter, half and half, salt and pepper. Simmer 5 minutes longer. Pour into a soup tureen and individual deep bowls. Serve piping hot top with parsley and with crackers.