Ingredients
- 1/3 cup unsalted butter
- 4 bacon slices chopped
- 1 large onion chopped
- 2 stalks celery diced
- 3 large Yukon Gold potatoes peeled and diced
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 cups fish or vegetable stock
- 1 pound cod or other firm white fish cut into chunks
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- Old Bay seasoning to taste
- Fresh parsley chopped for garnish
Instructions
- Melt butter in a large pot over medium heat. Add bacon, onion, and celery; sauté for about 10 minutes.
- Add the diced potatoes, thyme, bay leaves, and stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add the fish chunks to the pot. Simmer gently until fish is cooked through, about 10 minutes. Stir in the heavy cream, and season with salt and pepper and Old Bay. Heat just until hot without boiling.
- Adjust seasonings and add more stock if needed. Sprinkle with fresh parsley when serving.
