2 Large Potatoes, peeled and cubed
1 Tablespoon Butter
1 Large Onion, diced
4 Rashers of Donnelly's Irish Bacon
1 Small Can Sweet Corn, drained
2 Carrots, shredded
2 Parsnips, shredded
1 lb Haddock or Other White Fish, chopped into 3/4 inch cubes
2 Cups Milk
Handful Chopped Fresh Parsley
Salt and Pepper to taste

Boil the potatoes until soft; drain. Set aside half the potatoes and mash the other half. In a saucepan, melt the butter and gently fry the onion and bacon. Add the sweet corn, vegetables and all of the potatoes, fish and milk. Stir gently and simmer for four to five minutes. Do not overcook. Season and garnish with fresh parsley.

Yield: 4 servings.