Fresh Water Fish

Prepare a pound and a half of fresh water fish, such as eels, pike perch or wall-eyed perch (sandre), and cut in one and a half inch squares; also one pound of potatoes cut in half inch dice, three-quarters of a pound of minced onions, half a pound of chopped fat pork, and three green peppers chopped fine. Melt the pork, add to it the onions fry without coloring, then the add squares of potatoes and the fish, moisten to the height of the fish with water, season with salt and black pepper and let boil until the potatoes are cooked. This chowder must be thick and appear more like a stew, still, some broth can be added to it, to thin it out according to taste.

Salt Water Fish

Prepare two pounds of sea bass, sheepshead, blackfish and kingfish, cut them in one and a half to two inch squares, have also three-quarters of a pound of minced potatoes, three ounces of salt pork, and three ounces of onions. Put the salt pork into a saucepan with one ounce of butter, fry lightly with the onions, then add the potatoes and the fish, also a bunch of parsley garnished with thyme and summer savory; season with salt, black and red pepper, and moisten to the height of the fish with some water. Cook on a quick fire for twenty minutes, or until the potatoes are done, then remove the parsley, add two broken and soaked pilot crackers and serve.