In a Dutch oven or large saucepan with a heavy bottom, gently fry the salt fat pork, to render out the fat. When the pieces are crisp and golden brown, remove and reserve
Drain off all but 2 tablespoons (30 mL) of the fat. Add onions and sauté until translucent. Add potatoes and water. Bring to boiling point, reduce heat and simmer until
potatoes are tender.
Add seafood, milk or cream, and evaporated milk; simmer just below the boiling point (do not allow to boil) until seafood is cooked. Season with salt and pepper to taste, and serve hot. Sprinkle top with a few scruncheons (crisp pieces of rendered pork fat).
Makes 6 servings.