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1
Use any cut salmon or steelhead, leaving skin on.
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2
In 1 quart water, with salt and pepper, simmer on low heat in 5- or 6-quart pot.
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3
When skin comes off easily, set aside on plate and remove skin and bones.
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4
Cut or break into 1- and 2-inch pieces.
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5
In liquid stock, place bay leaves and whole allspice.
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6
Add potatoes, cut in 1- or 1 1/2-inch pieces; carrots, cut lengthwise and into half circles about 1/4 inch thick; and 2 onions cubed coarsely (not chopped fine).
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7
Cook over low heat.
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8
After a short while, add red cabbage and celery leaves.
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9
Stir.
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10
Cook until carrots are almost tender and potatoes don't disintegrate.
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11
While this is cooking, dice bacon and cook in fry pan over low heat.
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12
Pour almost all fat off.
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13
Add butter (or margarine) and diced celery, remaining onion (diced fine) and green pepper.
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14
Saute until onions are yellow and peppers are pale green.
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15
Now back to your pot.
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16
Add salmon pieces, (they should be not quite cooked).
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17
From now on everything is simmered on low to preserve body.
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18
Add clams with broth, shrimp and 1 quart water.
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19
Put in stuff from fry pan.
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20
Add pimento, mushrooms, rosemary, cumin, thyme, oregano and chilies.
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21
Stir in milk a cup at a time.
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22
Add butter and let whole bit simmer for at least one hour.
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23
Serve with tossed salad and garlic bread.
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24
Can be frozen.
