Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Slices bacon, coarsely -coarsely chopped
-chopped 3 tb Tomato paste
3 Large leeks (white part 1 tb Fresh thyme leaves OR
-only) 1 1/2 ts Dried thyme
1/4 c Unsifted all-purpose flour 1 ts Ground black pepper
1 Extra-large cube or 2 small 1/2 ts Salt
-cubes fish bouillon 1/2 lb Cod fillet, cut into 1-inch
2 c Boiling water -chunks
3 c Milk 2 tb Lemon juice
3 md (about 1 lb) red potatoes, 1 tb Chopped fresh parsley leaves

1. In 5-quart Dutch oven or heavy kettle, cook bacon until crisp and
browned. With slotted spoon, transfer bacon to paper towel to drain.
Pour bacon fat into small bowl; return 3 T to Dutch oven and discard
remainder.

2. Cut leeks in half lengthwise and rinse well. Chop leeks and add to
bacon fat; cook over medium heat, stirring occasionally, until
tender-6 to 8 minutes,

3. Stir flour into leek mixture; cook 1 minute. Add bouillon cube and
water; with back of spoon crush bouillon cube and cook, stirring,
until mixture boils and bouillon dissolves. Add milk, potatoes,
tomato paste, thyme, pepper, and salt; cover and simmer mixture 20 to
25 minutes or until potatoes are tender.

4. Add cod and cook 5 minutes, stirring gently. Remove from heat;
stir in lemon juice and parsley. Transfer to soup tureen and serve.

Country Living/Dec/93 Scanned and fixed by DP and GG

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