Theogeny -- The Forked Stick

Anthony and Marta met in the Dun Quarter, the neighboorhood where Anthony was born, where his father sold fish and his mother mended nets with her old ivory needles and her fingers strong but twisted from the knots.

In the Dun Quarter, they make a hot syrupy fish chowder from tag-eels, hake, shallow-water marule that goes bad so fast you have to eat it right there, by the river, before it starts to stink. Perhaps you remember the taste of that, stewing in the big iron pots beside the pier.