Ingredients

Preparation time: 25 minutes. Cooking time: 30 minutes. Makes: 5 to 6 servings. 1/4 lb. (125 g) bacon
3 celery stalks
1 onion
1 sweet green pepper
1 sweet red pepper
4 sm. potatoes, peeled
2 Tbsp. all-purpose flour
1 tsp. curry powder
3 C. chicken br

Cooking Instructions

1. Cut bacon strips into 1-inch pieces. Place in a large saucepan and set over medium heat. Cook, turning occasionally, until almost crisp. Then remove and set aside. Meanwhile, coarsely chop celery, onion and sweet peppers. 2. Discard all but 2 tablespoons fat from pan. Add chopped vegetables. Cook over medium heat, stirring often, for 5 minutes, until vegetables just begin to soften. Meanwhile, cut potatoes into 1/3-inch pieces. Sprinkle flour and curry over vegetables and stir for about 2 minutes. Gradually whisk in broth and bring to a boil. 3. Add diced potatoes, dill and pepper. Break fish into large pieces and add to stew, along with bacon. Cover, reduce heat to low and simmer gently for about 15 minutes, until potatoes are tender. Stir in cream, if using. Stew should be served the same day it is made. Per serving: 168 calories, 14.8 g protein, 3.9 g fat, 18.1 g carbohydrates, 1.5 mg iron, 38 mg calcium.
 
 
 "For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)