3 strips bacon, diced (optional)
3 med. onions, thinly sliced (about 2 c.)
1 clove garlic, minced
1 c. thinly sliced celery (3 med. ribs)
3 lg. potatoes, diced (about 4 c.)
2 c. water
1 1/2 tsp. salt
1 bay leaf
1/2 tsp. thyme leaves
1 (1 lb.) frozen fish fillets, thawed and cut in chunks (cod, perch, or flounder)
1 (10 oz.) pkg. frozen mixed vegetables or peas and carrots, thawed
2 c. light cream
1/2 c. milk

Cook bacon in large saucepan over medium heat; remove bacon bits and reserve. Saute onions, garlic, and celery in bacon drippings, stirring often, until onions are light yellow (about 15 minutes). Add potatoes, 1 cup water, salt, bay leaf, and thyme. Simmer, covered, about 20 minutes or until potatoes are almost tender. Add fish, frozen vegetables, and remaining 1 cup water. Simmer, covered, 10 to 12 minutes longer or until fish is cooked. Add cream and milk; heat just to boiling. Serve with reserved bacon bits.