Smoked Fish Stew

Preparation time: 25 minutes. Cooking time: 30 minutes. Makes: 5 to 6 servings.

1/4 lb. (125 g) bacon
3 celery stalks
1 onion
1 sweet green pepper
1 sweet red pepper
4 small potatoes, peeled
2 tbsp. all-purpose flour
1 tsp. curry powder
3 cup chicken broth or bouillon
1 tsp. dill seed
1/2 tsp. freshly ground black pepper
1/2 lb. (250 g) smoked fish, such as
cod, haddock or mackerel
1/4 cup table cream (optional)

Cut bacon strips into 1-inch pieces. Place in a large saucepan and set over medium heat. Cook, turning occasionally, until almost crisp. Then remove and set aside. Meanwhile, coarsely chop celery, onion and sweet peppers.
Discard all but 2 tablespoons fat from pan. Add chopped vegetables. Cook over medium heat, stirring often, for 5 minutes, until vegetables just begin to soften.
Meanwhile, cut potatoes into 1/3-inch pieces. Sprinkle flour and curry over vegetables and stir for about 2 minutes. Gradually whisk in broth and bring to a boil.
Add diced potatoes, dill and pepper. Break fish into large pieces and add to stew, along with bacon. Cover, reduce heat to low and simmer gently for about 15 minutes, until potatoes are tender.
Stir in cream, if using. Stew should be served the same day it is made. Per serving: 168 calories, 14.8 g protein, 3.9 g fat, 18.1 g carbohydrates, 1.5 mg iron, 38 mg calcium.

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