|Bacon slices||2 , diced|
|Celery stalks||1 , diced|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Flour||60 Milliliter (4 Tablespoon)|
|Chicken stock||1 Liter, heated (Light, 4 Cups)|
|Potatoes||2 Large, peeled and diced|
|Fennel||1⁄4 Teaspoon (1 Milliliter)|
|Chopped parsley||1 Teaspoon, chopped (5 Milliliter)|
|Thyme||1⁄2 Teaspoon (2 Milliliter)|
|Perch fillets||2 , cubed|
|Red pepper||To Taste, diced|
Place bacon, celery and garlic in casserole.
Cover and microwave 5 minutes at MEDIUM-HIGH.
Mix in flour, pour in chicken stock and mix again.
Add potatoes, fennel, parsley, bay leaf and thyme.
Cover and microwave 20 minutes at MEDIUM-HIGH; stir once during this time.
Mix in fish and red pepper; correct seasoning.
Microwave 6 minutes at MEDIUM uncovered.