DEPRESSION ERA ELEGANT FISH SOUP
Almost any kind of fish fillets can be used for this great tasting soup. Commonly used were pan fish because the lakes were full of them.
2 c. fish fillets - several minutes or until fish turns white. With a slotted spoon transfer to a latrge plate to cool.
Brown 2 strips bacon cut up fine; pour off grease leaving enough to saute 1/2 onion; add to broth. Add 3 diced potatoes, 1/4 c. fresh parsley and cook until potatoes are tender. Cut fish into small pieces and add to the soup. Season with seasoned salt, salt and pepper; add 3 c. milk. Mix 3 T. butter and 2 T. flour; add to soup and boil gently several minutes OR add 1/3 c. potato flakes for thickening. Serve with pat of butter and crackers. For variety add a touch of allspice.