Bahamian Fish Chowder

3 lbs. assorted fish
1 tsp. salt
3 tbsp. lemon juice
1/4 lb. salt pork
3 onions, chopped
1 (No. 2) can tomatoes
4 potatoes, cubed
12 pilot crackers
1/2 tsp. thyme
2 bay leaves
2 sprigs parsley
1 tsp. peppercorns
4 c. boiling water
2 tbsp. Worcestershire sauce
1/2 c. sherry

Wash and dry fish; remove skin and bones; cut into 2 inch cubes. Sprinkle with salt and lemon juice. Fry salt pork in saucepan until brown; discard the pork. Add onions and saute for 10 minutes, stirring occasionally. Add tomatoes and cook over low heat 25 minutes. In heavy saucepan or Dutch oven, arrange layers of tomato mixture, fish, potatoes, and crackers. Add thyme, bay leaves, parsley, pepper, and boiling water. Cover and cook over medium heat 40 minutes. Add Worcestershire sauce and sherry. Cook 20 minutes longer. Serve hot.