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2 lb. fresh mullet
4 c. cubed potatoes
2 onions, diced
8 slices bacon or 1/4 lb. salt pork
1 c. heavy cream
1 qt. milk
Fish stock, reserved from boiling mullet
1 tbsp. butter or margarine
Cover mullet with water and boil until tender. Skin and bones are removed. Reserve stock. Boil potatoes, drain. Fry bacon. Remove. Fry onions in bacon grease. IN large kettle, place mullet, potaotes, onions and milk. Simmer 20 minutes with lid on. Cool. Can be kept a day at this stage, before serving heat with stock, bring to boil. Remove. Add cream, butter, crumbled bacon. Serves 8.
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