1/2 cup diced celery
1/3 cup diced onion
3 cups diced potatoes
1/2 carrot - grated
1 Tblsp. butter or margarine
2 quarts water
1 Tblsp. parsley leaves
1 lb. flounder, trout or bluefish (skinned)
salt and pepper
cornstarch, if desired
bacon, cooked and chopped
Combine all vegetables, parsley, butter and water. Simmer until vegetables are
tender.
Cut fish into one-inch cubes, and add to simmering soup. Cook 3 minutes.
Thicken with a little cornstarch dissolved in water and salt and pepper to
taste. Add chopped bacon.
