• 1 # smoked haddock or cod
• Stock of choice
• 1 stalk celery, chopped
• 1 onion, chopped fine
• 2 oz butter
• 3 slices of bacon
• 2 Tbsp. plain flour
• 1/2 tsp. dried mustard
• 1/2 tsp. Worcestershire sauce
• 1 cup milk
• 1 1/2 cups cooked Dry Roasted Wild Rice
• 1 cup cream

Place fish in a deep pan, add 5 cups of stock and bring to a boil.  Reduce heat and simmer for 6-8 minutes.  Drain and reserve the stock.  Discard the skin and bones and flake the fish.  Set aside.  Put the potato, celery and onion in a pan with 3 cups of reserved stock.  Bring to a boil and reduce heat and simmer until the vegetables are tender  Set aside.  Melt the butter in a large pan over low heat, add the bacon and fry until crisp, stir in flour, mustard and Worcestershire sauce and cook for 1 minute.  Remove from heat and stir in milk, then return to heat and stir until thick.  Add cooked wild rice, vegetables, stock mixture and fish.  Simmer for 5 minutes then add cream and serve.