2 lb. fish (blue fish is best)
2 1/2 tsp. salt
3 c. cut-up potatoes
6 bacon slices, chopped
1 c. chopped onions
1 c. chopped celery
2 c. milk
2 c. light cream
1/4 tsp. pepper

In large saucepan place fish with 2 cups water. Bring to boil. Reduce heat, simmer 15 minutes until fish flakes. Add salt and potatoes, 8 minutes, until tender. Meanwhile cook bacon until crisp. Drain on paper towels. Saute onion in bacon fat until tender, about 5 minutes.

Flake fish. Add bacon, onion, remaining salt and other ingredients to potatoes slowly. Bring to boil.

Reduce heat; simmer, uncovered, 15 minutes. Makes 3 quarts (8 large servings).

Recipe can be doubled easily.