Yield
16 cups

How to Make It

Step 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.

Step 2

Sauté onion in hot drippings over medium-high heat 5 minutes or until tender. 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.

Step 3

Arrange fillets over potatoes; cover and simmer 10 to 12 minutes or until fish flakes with a fork. Break fish into chunks. 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. Serve with breadsticks or crackers.

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