| | 1 tablespoon canola oil 1/3 pound salt pork, skin removed, pork coarsely chopped 2 large onions, chopped 6 stalks celery, chopped 1 tablespoon dried thyme 4 large red potatoes, cut into 1/2-inch pieces 6 cups (24 ounces) bottled clam juice 8 cups water 1 pound pollock, or other firm-fleshed white fish, cut into 1-inch pieces 2 cups whole milk Salt and pepper, to taste 5 tablespoons cornstarch mixed with 5 tablespoons water 1. In a soup pot, heat the oil. Add salt pork and cook over medium heat, stirring often, for 5 minutes or until crispy.
2. Add the onion and cook 3 minutes more. Add the celery and thyme and cook, stirring occasionally, for 15 minutes or until the vegetables soften.
3. Stir in the potatoes, clam juice, and water. Bring to a boil, lower the heat, and simmer, uncovered, for 15 minutes, or until potatoes are barely tender.
4. Add the fish, milk, a pinch of salt, and pepper. Return to a simmer, but do not let the soup boil. Cook for 3 minutes or until the fish is cooked through.
5. Stir the cornstarch mixture again so it is pourable. Slowly add it to the pot, stirring gently. Cook for 1 minute or until the broth thickens slightly. Taste the broth for seasoning and add more salt and pepper, if you like. Karoline Boehm Goodnick
