Ingredients

Instructions

1. 1

   In a large pot, combine the water, diced onions, salt pork, salt, and pepper. Bring to a boil and simmer for 15 minutes.

2. 2

   Add the haddock fillets to the pot and simmer gently for about 10 minutes until the fish flakes easily. Remove the fish and set aside in a bowl.

3. 3

   Add the reserved clam juice and the chopped clams to the pot. Bring the broth back to a rolling boil. Measure the amount of liquid; you need approximately the same volume of broth as the liquid you remove from the potatoes.

4. 4

   While the broth simmers, grate the peeled potatoes into a large bowl using a fine grater or a juicer.

5. 5

   Transfer the potato pulp to a cheesecloth or a fine mesh bag. Squeeze firmly to remove as much liquid as possible. Discard the potato liquid (the starch will settle at the bottom, but for this recipe, we focus on the pulp).

6. 6

   Place the dried potato pulp into a very large heat-proof bowl.

7. 7

   Gradually pour the boiling broth (without the solid onions/pork) into the potato pulp while whisking vigorously. The mixture should transform into a thick, gelatinous consistency. Stir in half of the cooked onions and salt pork bits from the pot.

8. 8

   Preheat your oven to 375°F (190°C). Grease a large 13x9 inch baking dish or roasting pan.

9. 9

   Spread half of the potato mixture into the bottom of the pan.

10. 10

    Layer the cooked haddock flakes and remaining onions/pork evenly over the potato base.

11. 11

    Cover with the remaining potato mixture, smoothing the top.

12. 12

    Dot the top of the pie with the cubed butter to help it brown.

13. 13

    Bake for 2 hours, or until the top is deeply golden brown and crispy.

14. 14

    Let the pie rest for 15 minutes before serving to allow the texture to set.