Yield: 4 servings
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3 bacon slices, diced
1 large onion, chopped (1 cup)
1 potato, pared and diced (1 cup)
1 cup water
1 1/2 teaspoons salt
1/8 teaspoons cayenne pepper
1 bay leaf
1 package (12 ounces) frozen haddock or cod fillets, cut up
1 package (10 ounces) frozen mixed vegetables
1 1/2 cups milk
1/2 cup light or heavy cream

Cook bacon until crisp in a large saucepan; remove with slotted spoon and drain on paper towels; reserve.

Add onion to drippings; saute until tender but not brown.
Add potato, water, salt, cayenne and bay leaf.

Simmer, covered, for 10 minutes.

Add fish and vegetables to saucepan; cook 10 minutes longer or just until fish and vegetables are tender.

Add milk and cream to saucepan; heat thorough.

Ladle into soup bowls.
Sprinkle with reserved bacon.

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