1/4 c. bacon or salt pork, finely cut
1/4 c. onion, minced
1 lb. halibut, cod or any other firm fish, cooked
2 c. raw potatoes, finely diced
1/2 c. celery, finely diced
1/2 c. carrot, finely diced
1/2 c. water
2 c. milk
1 tsp. salt (or to taste)
1/8 tsp. pepper

Bake fish in lemon and butter at 350 degrees for 1/2 hour. Cool. Or use leftover baked fish. Saute bacon and onion in a large kettle. Add potatoes, celery, carrots and water to onion and bacon. Cook until vegetables are tender, about 10 minutes. Just before serving, add fish, milk, salt and pepper. Heat to boiling, stirring occasionally. Serves 6.

Note: Butter may be used in place of bacon or salt pork. Terry is such a avid fisherman that I find this a great way to use up leftover fish.