Cook the bacon in a 6 quart kettle or soup pot till the fat is rendered and the bacon begins to get crispy. Remove the bacon, reserve it, and cook 3 medium onions, diced small and 2 large potatoes, peeled and cut into med. Diced cubes over med. Low heat. Add the fish broth when the potatoes begin to be tender and the reserved bacon. Simmer for about 10 minutes to finish cooking the potatoes.