Ingredients

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

Cooking Instructions

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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)