4 lg. red potatoes
6 slices bacon
1 sm. onion, chopped
1/4 c. flour
1/2 tsp. salt
1/8 tsp. thyme
1/8 tsp. pepper
3 c. milk
1 bay leaf
1 lb. bass or other pan fish
2 c. half and half or evaporated milk

Cook potatoes in 1 inch cubes. Fry bacon in dutch oven; drain on paper towel and crumble. Cook onion in bacon grease 2 minutes on medium high. Reduce to medium heat; stir in flour, salt, thyme and pepper. Add bacon; blend in milk. Drop in bay leaf and cook until thick and bubbly. Reduce to medium low and add cut up fish, potatoes, and half and half. Cook 15 minutes covered. Stir occasionally. Serves 8.