Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb redfish, cleaned
1 ea salt pork, large slice
6 ea potatoes, large
4 c milk
2 ea onions, large
1 salt pepper to taste

Wash and clean the fish thoroughly, but do not remove the head. Cover with
salted water and boil until a silver fork will flake it from the bones
easily. Pour off the water and save it. When the fish is slightly cooled,
flake it carefully, being careful not to mush it and that all tiny bones
are removed. Cover finely diced onions and potatoes with cold water. Dice
the pork and fry it until brown. Add to this layers of the potatoes and
onions, sprinkling each with salt and pepper. Cover with reserved fish
stock and simmer gently until vegetables are tender. Add fish and milk;
bring to boil. Thicken serve. Generalized fish chowder made specific for
redfish. Source: FISH AND FISHING IN LOUISIANA published 1933 Recipe date:
01/17/33

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NYC Nutrilink: N0^00000
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