1 lb. fish fillets
2 c. water
2-3 lg. potatoes, diced
2 strips bacon
1 onion, sliced
1/2 c. celery, diced
1 bay leaf
2 c. milk
1 tbsp. butter
1 tsp. salt
Pepper

Simmer fish in water for 10 minutes. Drain. Reserve broth. Cook potatoes in broth until tender. Saute bacon until crisp. Remove from pan. Saute celery and onion until golden brown. Crumble fish. Add fish, vegetables and broth, milk and butter. Simmer 5 minutes. Salt and pepper to taste. Serve with crumbled bacon on top. Serves 6.