Ingredients
6 bacon strips, cut into 1-inch pieces2/3 cup chopped onion1/2 cup chopped celery3 medium potatoes, peeled and cubed2 cups water1/2 cup chopped carrots2 tablespoons minced fresh parsley1 tablespoon lemon juice1/2 teaspoon dill weed1/4 teaspoon garlic salt1/8 teaspoon pepper1 pound panfish fillets (perch, sunfish or crappie), cut into 1-inch chunks1 cup half-and-half cream
Preparation
In a 3-qt. saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and celery in reserved drippings until tender.
Add the potatoes, water, carrots, parsley, lemon juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 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.
