| 2 | tb | Diced salt pork |
| 1 | md | Onion; diced |
| 1 1/2 | ts | Butter |
| 1 | ts | Chopped fresh thyme or 1/4 teaspoon dried |
| 2 | tb | Flour |
| 1 | lb | Potatoes (about 2 large); peeled and diced |
| 2 | c | Fish Stock; (recipe follows) |
| 2 | | Bay leaves |
| 1 1/2 | lb | Cod fillets; cut into large chunks |
| 1 1/2 | c | Skim or low-fat milk |
| 1/4 | ts | Salt; or to taste |
| | Freshly ground black pepper to taste |
| | FISH STOCK |
| 5 | c | Water |
| 1 1/2 | lb | Bones from white fish; such as cod, rinsed |
| 1 | c | Dry white wine |
| 1 | md | Onion; sliced |
| 1 | | Celery rib; chopped |
| 5 | | Peppercorns |
| 3 | | Garlic cloves; unpeeled, crushed |
| 1/3 | c | Mushroom stems; optional |
| | Bouquet garni (10 sprigs parsley; 3 sprigs thyme and 1 bay leaf tied in cheesecloth) |
