Courtesy of: West Virginia Department of Natural Resources
Yield: 4-6 Servings
Ingredients:
- 8 bacon strips, cut into 1-inch pieces
- 2/3 cup chopped onion
- 1/2 cup chopped celery
- 5 small red potatoes, cubed
- 2 cups water or chicken stock
- 1/2 cup chopped carrots
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. lemon juice
- 1/2 tsp. dill weed
- 1/4 tsp. garlic salt
- 1/8 tsp. pepper
- 1 lb. bluegill fillets cut into 1-inch chunks
- 1 cup half-and-half
Directions:
- In a large saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons bacon grease.
- Sauté onion and celery in bacon grease until tender.
- Add the potatoes, water or chicken stock, carrots, parsley, lemon juice and seasonings. Bring to a boil.
- Reduce heat; simmer, uncovered, until vegetables are tender, about 30 minutes.
- Add bluegill and bacon (save some bacon for serving); simmer for 5 minutes or just until fish flakes with a fork.
- Add half-and-half and heat through.
- Garnish with bacon crumbles and cheddar cheese
