Cook fillets in enough water to cover about 20-30 minutes. Remove, cool, then debone and crumble fillets. Fry bacon until crisp. Remove bacon and saute green pepper, onion and celery in the drippings.
Place 2 cups of fish stock in a large pan. Add diced potatoes and cook until tender. Add sauteed vegetables and crumbled fish. Season to taste with spices.
Add half and half. Mix cornstarch with milk to thicken, or just add milk. Heat just to boiling. Top each bowl with crumbled bacon and serve immediately.
It's good to follow rules when preparing fish. Learn more
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.