Fish Chowder

Ingredients

• 2.5 pounds pollock fillets fresh
• 1 cup cooking wine dry white
• 12 ounce evaporated milk canned
• 0.5 cup parsley fresh minced
• 3 cups milk 
• 2 medium onions chopped
• 16 servings paprika 
• 1 teaspoon pepper freshly ground
• 3 large potatoes peeled cut into 1/2-inch cubes ( 5 cups)
• 0.5 teaspoon salt 
• 0.5 pound salt pork cut into 1/4-inch cubes
• 4 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Cook salt pork in a Dutch oven over medium heat until crisp; remove salt pork, reserving 2 tablespoons drippings in pan. Set salt pork aside.
2. Saut onion in hot drippings over medium-high heat 5 minutes or until tender.
3. Add potatoes, 4 cups water, and wine; bring to a boil. Reduce heat, and simmer, uncovered, 12 to 15 minutes or until potatoes are almost tender.
4. Arrange fillets over potatoes; cover and simmer 10 to 12 minutes or until fish flakes with a fork. Break fish into chunks.
5. Add evaporated milk and next 3 ingredients; cook over medium heat just until thoroughly heated. Top each serving with reserved salt pork, parsley, and paprika.
6. Serve with breadsticks or crackers.