1–1/2 pounds fresh or frozen haddock fillets or other white fish fillets (cut into 1-inch pieces)
4 strips bacon (cut into 1/2 pieces)
1 cup finely chopped onion
4 cups peeled potatoes (cubed)
2 cups of water
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups of milk
1 12-ounce can evaporate milk
2 tablespoons all-purpose flour
2 tablespoons of butter (optional)
In a large kettle or Dutch oven cook the bacon pieces until crisp. Set the bacon aside on paper toweling to drain. Reserve 1 tablespoon of bacon fat in the pan.
Using the same kettle cook the onion until it starts to brown. Add the water to the kettle and mix in the potatoes, salt, and pepper. Bring to a boil, reduce heat, and simmer for about 15 minutes or until potatoes and onion are tender.
While potatoes are cooking mix together the milk, evaporated milk, and flour until smooth. Set aside.
Add the fish to the potato mixture and continue simmering until fish flakes easily with a fork, stir in the bacon, milk mixture, and continue cooking until mixture thickens.
Top with 2 tablespoons of butter. (Optional) Serve Hot.