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Ingredients
4 ounces fatback, cut into ¼-inch chunks
1 onion, sliced thin
4 white potatoes, unpeeled
1 pound lean fish like cod, haddock or hake, cut into 3-by-4-inch chunks
½ cup crumbled common crackers or saltines
½ teaspoon salt
⅛ teaspoon black pepper
1 12-ounce can evaporated milk
Nutritional analysis per serving (4 servings)
47 grams carbs; 94 milligrams cholesterol; 571 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 11 grams saturated fat; 28 grams fat; 5 grams fiber; 537 milligrams sodium; 33 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy pot over medium heat, cook fatback until nearly crisp. Add onions, stir, and reduce heat to low. "Chip" a potato by holding it in one hand and turning it slowly while using a sharp paring knife to cut quarter-moon-shaped quarter-inch-thick slices directly into pot, creating an even layer. Chips will have a thick end, which will remain intact, and a thin end, which will dissolve and thicken broth. Repeat with remaining potatoes.
- Step 2
Add fish in an even layer, then crumbled crackers in an even layer. Do not stir. Add cold water until it nearly covers layers. Sprinkle with salt and pepper, cover, and simmer until potato is tender, about 15 minutes. Remove lid, add evaporated milk, bring to a simmer, and stir. Serve with additional crackers, if desired.
Private Notes
Comments
Substitute One stick of butter for 4 ounces of fatback.
Delicious but too salty. Next time use low or no salt saltines and do not add salt to broth before tasting
Good but needs thyme and lots more pepper. Worked out well with the evaporated milk. I used frozen cod and red potatoes just chopped, celery and parsley green onion for color.
Add some chopped celery with the onions you saute. A dash of smoked paprika at the end adds some color and zip.