1 lb. fish fillets (Crappie or Bluegills)
1 c. diced onion
1 c. diced celery
1 1/2 c. diced potatoes
1 c. diced carrots
2 tbsp. crisp, crumbled bacon
1 1/2 c. milk
2 tbsp. butter

Crisp bacon, remove from pan, leave drippings. Saute onion and celery, remove from drippings. In large pot put potatoes, onion, celery, carrots, bacon and fish fillets, cut into chunks and 2 cups water, salt and pepper to taste. Simmer 20 minutes or until potatoes and carrots are tender. Add milk and butter. Heat and serve.