1/2 lb. bacon (chopped)
1 lg. onion (chopped)
6 potatoes (peeled and cubed)
1 qt. milk
1 tsp. salt
1 tsp. pepper
1 tbsp. Worcestershire sauce
1 tbsp. Wright's liquid smoke
2 lbs. fish fillets (cut in sm. chunks)

Cook bacon in Dutch oven or large heavy pan. Remove bacon and reserve, drain off all except 2 tablespoons bacon grease.

Cook onion until limp and translucent. Add cubed potatoes and enough water to just cover. Bring water to boil. Reduce heat and simmer until potatoes are done.

Stir in milk, salt and pepper, Worcestershire sauce and liquid smoke. Bring back to a simmer. Add fish and cook until fish are done. Stir in reserved bacon.