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Cut fish in bite size chunks. Saute bacon; brown until crisp. Remove and save for garnish. Remove all fat except 2 teaspoons. In a large pan or Dutch oven, saute onion until tender. Add potatoes, carrot and water; simmer until almost done (10 to 15 minutes). Add fish and simmer 5 minutes more. Add flour and water mixture and cook until thickened. Add rest of ingredients and heat, but do not boil. Serve hot, garnished with bacon bits.
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Pin-bone removal and precision plating
Professional-grade blender — silky purees, hot soups, nut butters
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Pin-bone removal and precision plating
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching