1. In a large, heavy deep-sided skillet cook the bacon over moderate heat until crisp. Remove the bacon, drain on paper towel, crumble and reserve. Pour off half the bacon fat and reserve.

2. While the bacon is cooking, dredge the cod in flour that has been seasoned with salt and pepper. Brown the cod steaks in the bacon fat remaining in the pan, about 2 minutes per side, over medium high heat. Remove with a slotted spatula and set aside.

3. Add the onions to the fat remaining in the pan and cook over medium heat until softened, about 2 minutes. Add the mushrooms and ham. Stirring constantly, cook until the mushrooms lose their raw look, about 4 minutes. Stir in the garlic, rosemary and tomato paste and cook another minute.

4. Add the wine and chicken broth. Bring to a simmer and season with salt and pepper to taste.

5. Return the cod steaks to the pan, cover and simmer over medium-low heat until the cod flakes to gentle pressure, about 8 minutes.

6. While the fish is cooking, mix 2 tablespoons of the remaining flour from dredging with the reserved 2 tablespoons of bacon fat until smooth.

7. Remove the cod. Place half on a deep-sided platter, and reserve the rest.

8. Bring the liquid in the pan to a boil and spoon the bacon fat/flour mixture into the pan 1 tablespoon at a time, whisking constantly. Simmer for 1 minute, until the sauce thickens. Remove from heat and stir in the parsley and the lemon juice.

9. Pour 4 cups of sauce over the fish and serve. After dinner remove skin and bones from reserved fish and break into large pieces. You will get 2 cups.