Directions

1. Heat in a large soup pot over medium heat. Add chopped bacon and cook until crisp. Use a slotted spoon to remove the cooked bacon and place it on a plate.
2. Add diced onion, potatoes, and minced garlic to the pot. Add salt & pepper then stir to coat the veggies in the remaining bacon fat.
3. Stir in tomato paste, then add the vegetable broth and pine needles to the pot.
4. Cook for 8-10 minutes, stirring occasionally.
5. Remove pine needles, then stir in curry powder and Worcestershire sauce. Add the diced tomatoes, another pinch of salt & pepper and stir to combine.
6. Place pine needles back into the pot, then turn the heat down to a lower temperature. Allow the soup to simmer for about 30-35 minutes.
7. Remove pine needles from the pot for a final time, then add the pieces of fish. Cook for 15 minutes until the fish is cooked through.
8. Serve warm with chopped bacon!