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6 slices of Bacon (cut into 1 inch)
2/3 cup chopped Onion
1/2 cup chopped Celery
3 medium size Potatoes -- peeled and cubed
2 cups Water
1/2 cup chopped Carrots
2 tablespoons minced parsley (Fresh)
1 tablespoon Lemon juice
1/2 teaspoon Dill weed
1/4 teaspoon Garlic salt
1/8 teaspoon Pepper
1 pound Panfish fillets cut into 1-inch chunks
1 cup Half-&-Half cream
In a 3-quart saucepan, cook the bacon until crisp. Remove bacon, and set aside; discard all but 2 tablespoons of drippings. Saute onion and celery in drippings until tender. Add the next 8 ingredients.
Simmer until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes, or JUST until fish flakes with a fork. Add cream, and heat through.
2/3 cup chopped Onion
1/2 cup chopped Celery
3 medium size Potatoes -- peeled and cubed
2 cups Water
1/2 cup chopped Carrots
2 tablespoons minced parsley (Fresh)
1 tablespoon Lemon juice
1/2 teaspoon Dill weed
1/4 teaspoon Garlic salt
1/8 teaspoon Pepper
1 pound Panfish fillets cut into 1-inch chunks
1 cup Half-&-Half cream
In a 3-quart saucepan, cook the bacon until crisp. Remove bacon, and set aside; discard all but 2 tablespoons of drippings. Saute onion and celery in drippings until tender. Add the next 8 ingredients.
Simmer until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes, or JUST until fish flakes with a fork. Add cream, and heat through.
