INGREDIENTS:

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

Directions:

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.