2 potatoes, peeled and diced

1 carrot, peeled and diced

1 onion, chopped

3 slices bacon, chopped (optional)

2 tablespoons (30 ml) olive oil

1 red bell pepper, seeded and diced

• 1/2 cup (125 ml) fresh corn kernels or
• 1/2 cup (125 ml) frozen corn kernels

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In a pan of salted boiling water, cook the potatoes and carrots. Drain and set aside.

In another pan, brown the onion and bacon in the oil. Add the bell pepper, corn, and garlic and sauté until tender. Season with salt and pepper. Sprinkle with the flour and cook for 1 minute, stirring constantly. Add the milk and bring to a boil, stirring with a whisk. Adjust the seasoning. Add the potatoes, carrots, fish, parsley, and lemon juice. Pour into a 2 litres (8 cups) soufflé dish. Set aside.

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