- 8 oz. fish [something on the meatier side], chopped into 1" cubes
- 3 medium-large potatoes, peeled and diced into 1/4" cubes
- 1 large onion, finely diced
- 6 c. stock [I used chicken; use what moves ya]
- 1 c. milk or cream
- 2 cloves garlic, finely minced
- 1 tbs. butter
- Salt and pepper to taste
- 2-3 oz. preserved pork of your choice, finely chopped [optional; I used 2 slices of Canadian bacon and a few slices of salami]
- Melt butter in large stewpot with a cover over low heat
- Add garlic and cook until fragrant
- Add pork product if using; cook for 3-4 min.
- Add onions and mix thoroughly; raise heat to low-medium and cook until onions begin to soften
- Cover with stock, 1/4 c. milk/cream and some salt and raise to low boil
- When at low boil, add potatoes and mix thoroughly. Cover again with stock and raise again to low boil
- Add fish, mix thoroughly, and add remainder of stock and milk/cream. Cover and cook.
- Cook the soup on a medium boil, stirring periodically to avoid sticking to pot, and mashing as fish and potatoes become softer. Variously cover and uncover until soup has cooked down to desired consistency, adding salt and pepper to taste.
- Serve and enjoy!
Fishy, savory, tasty!