1 1/2 lbs halibut or haddock
6 cups hot water
2 oz bacon, diced
1/2 cup butter
1/2 cup onion, chopped
1/2 cup celery,
chopped
1 green onion, green top only
1 tsp salt
1/2 tsp curry powder
3 tbsp flour
2 cups potatoes, peeled and diced
1 cup cream 18%
1/2 cup milk
2 tbsp fresh parsley,
chopped
Butter
Pepper
Remove skin and bone from fish, cut it up in 1 in chunks.
In a large casserole place fish, water and the larger fish
bones.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Drain and retain fish broth.
Remove all bones and place fish meat in a covered bowl.
Clean the casserole and dry it, then stir fry the bacon over
medium fire until golden (or in a microwave oven).
Remove bacon and keep aside. Add to the casserole onion, celery,
green onion and butter.
Stir fry for a few minutes, without too much colouring.
Add salt, curry and flour. Stir until all lumps have been
reduced.
Add fish broth and potatoes. Cook at medium fire until potatoes
are done (about 15 minutes), stirring every once in a while.
Remove from fire, add cream, milk, fish meat and bacon.
Cover, let cool down, refrigerate for a few hours or
overnight.
To serve, reheat gently (it must not boil). Pour in a soup
tureen, add a few pats of butter, some pepper and decorate with
parsley.