Fri Feb 3, 2023
½ lb bacon, cut up small
2 onions, chopped
3 tbsp. flour
2 tbsp. butter
3 cup chicken broth
1 carrot, diced
2 potatoes, diced
1 stalk celery, diced
½ tsp, savory, thyme, salt and pepper
1 lb mixed fish, cut up
1 cup cream
Directions:
Fry bacon until crispy. Set aside.
In same pan, cook onion until softened. Stir in flour and butter for 1 minute. Add broth, carrot, potato, celery and seasonings. Simmer until vegetables are tender. Add fish and simmer for approximately 10 minutes. Add cream. Stir until warm. Serve.
Submitted to the 70th Anniversary Cookbook – Renfrew Victoria Hospital Auxiliary – by Ann Brown
