Ingredients

Instructions

1. 1

   In a large pot, simmer the haddock, chopped onions, salt, pepper, and savory in 2 cups of the fish stock for 10 minutes until the fish flakes easily. Remove the fish pieces and set aside.

2. 2

   Combine the reserved clam juice, the liquid from poaching the fish, and the remaining fish stock to create your liquid base. You need approximately 10 to 11 cups of total liquid. Bring this mixture to a rolling boil.

3. 3

   While the broth heats, grate the peeled potatoes into a bowl. Using a cheesecloth or a fine mesh bag, squeeze the potatoes vigorously to extract as much liquid as possible. Discard the starch water.

4. 4

   Place the dry potato pulp into a very large heat-proof bowl. Break up the pulp with a fork so it is not in clumps.

5. 5

   Gradually pour the boiling stock mixture into the potato pulp while whisking constantly. The mixture will expand and transform into a thick, gelatinous batter.

6. 6

   Fold the chopped clams and half of the poached haddock gently into the potato batter.

7. 7

   Preheat your oven to 400°F (200°C). Heavily grease a large roasting pan (approx. 12x16 inch) with the oil or pork fat.

8. 8

   Spread half of the potato mixture into the bottom of the pan. Arrange the remaining haddock chunks evenly over this layer.

9. 9

   Cover with the remaining potato mixture and smooth the top. Dot the surface with the cubed butter.

10. 10

    Bake for 2 to 2.5 hours, or until the top is deeply golden brown and a solid crust has formed.