In Spain I watched my friend cook a fine kettle of just caught fish, which he finished with the most delicate noodles. Back home with cooler weather, potatoes will suffice.
Gently poach a couple of white fish - halibut, trout, cod - maybe a pound and a half, either whole or pieces - in 6 cups of water with a bay leaf, a slice of two of onion, some celery leaves, peppercorns and salt. Don't overcook. When cool, break the fish into bite size pieces reserving the stock.
Cut 4 or 5 slices if bacon into 1/4 inch pieces and cook over low heat until done. Remove to a paper towel. To the bacon fat add 1/2 cup (1 stick) of butter and sauté 1/2 cup of chopped onion, 1/2 cup chopped celery, one chopped leek or several green onions. Strain the poaching liquid through a sieve into the pot. Add 2 cups raw potato cut into 1/2 inch dice, a teaspoon of salt and 1/2 teaspoon of curry powder or paste. Cook until the potatoes are done. Add a cup of light cream and 1/2 cup of milk. When ready to serve, put in the fish pieces and bacon bits, float a bit more butter and sprinkle with chopped parsley. Pass crusty bread and the pepper mill.