Okay, finally, here goes:

(I've been a touch busy trying to save jobs, sorry for the delay)

2 lbs of fish, take your pick, cod, haddock, what have you
3-4 medium onions
6 medium potatoes (Or thereabouts)
8 oz salt pork (Fatback)
1 large green pepper
1 tsp salt
1 tsp pepper
1 quart light cream or milk (your choice, but cream tastes better)

Check the fish for bones. If you're used to handling fish, it's easy, the bones will normally be in a line along the lower edge of the filet. Cut out the bones.

Cover the fish with water in a pan, cook SLOWLY over low heat. If you cook it fast, the fish will get tough. the fish is done when it flakes easily with a fork and it is opaque.

While the fish is cooking, remove the skin from the fatback and cut the fatback into small pieces. (1/8"-1/4" cubes)
Try out the fatback (cook out the fat). You'll be left with small, crunchy pieces of salt pork in pork fat. drain the fat, put the pork pieces on paper towel to remove the excess grease.

Dice the onions, fry in the fat from the salt pork.

Cut the potatoes into small (1/2") cubes

Dice the pepper

When the fish is done, keep the water, and break up the meat.

Put the fish, fish stock, peppers, onions (Just dump 'em out of the frying pan with the grease when they're done), potatoes, salt and pepper into a crock pot. Cook until the potatoes are tender. Add the cream, and heat on low until everything's warm.

Serve with the salt pork bits (scrunchions, in New England parlance), salt and pepper to taste. Goes well with common crackers, oyster crackers, just about any plain saltine type cracker.