3 lbs. fresh haddock fillets, poached in seasoned fish broth
6 slices bacon
3 med. sized onions
2 tbsp. flour
3 c. clam juice or fish bouillon
3 med. potatoes, cubed sm.
2 c. whole milk
2 c. evaporated milk
4 shakes paprika
1/4 tsp. mace (opt.)
1 tsp. chopped parsley
1 lg. sprig fresh dill

Fry out bacon carefully; set aside. Fry thin sliced onions in bacon fat. Then sprinkle with the flour. Stir to blend. Add heated clam juice (or fish bouillon), cubed potatoes. Cook 1 minute. Break cooked fish into this mixture, then add heated milk, crumble bacon. Add seasonings and salt and pepper to taste. Best made the day before.