2 pounds cod or tautog fillets, cut into chunks
4 cups water
4 cups fish stock or clam juice
1/2 tsp saffron shreds
2 tbsp vinegar
1 tsp salt
3 potatoes, peeled and diced
1/4 pound salt pork, cubed
2 medium-size onions, peeled and diced
2 garlic cloves, mashed
Salt and pepper
Place fish in a kettle; add water, stock, saffron, vinegar, and salt.
Poach the fish over low heat until it can be flaked with a fork but
still remains firm With a slotted spoon or spatula, remove fish to
a patter; reserve liquid to cook potatoes
While potatoes simmer, brown salt pork in a skillet, then add onions
and garlic and cook over low heat until onions are transparent. Discard
garlic.
Add onions and cracklings to the liquid. Test potato cubes; if they
are done, return fish to liquid. Let simmer until the fish is completely
cooked.
Season to taste.