3 slices bacon, cut into pieces
3/4 c. onion, chopped
1 clove garlic, minced
3/4 tsp. ground cumin
1/4 tsp. red pepper flakes
2 tbsp. flour
2 (14 1/2 oz.) cans low salt chicken broth
1 (14 1/2 oz.) can tomatoes
1/2 c. white wine
1/2 green bell pepper, seeded & chopped
1/2 sm. sweet potato, peeled & cut into 1/2 inch cubes
1/2 pound Alaska cod or pollock, cut into bite sized chunks
3/4 c. frozen corn kernels
1 1/2 tsp. lime juice
Pepper to taste

Saute bacon in large saucepan over medium heat until crisp. Stir in onion, garlic, cumin and pepper flakes. Saute five minutes or until onions are soft. Remove from heat and stir in flour. Cook one minute, stirring constantly. Gradually whisk in chicken broth. Stir in tomatoes, wine, peppers and sweet potatoes. Bring to a boil and reduce heat and simmer 10 minutes or until sweet potatoes are soft. Add fish and corn. Simmer 2 to 3 minutes, or until fish flakes with a fork. Season with lime juice and pepper. Spoon into bowls, garnish with parsley or cilantro. Serves 4.