Ingredients
- 4 slices bacon chopped
- 1 medium onion diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 5 tablespoons all-purpose flour
- 3 3/4 cups seafood stock
- 1 pound red potatoes diced
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried tarragon
- 2 bay leaves
- 8 ounces cod cut into bite-sized pieces
- 8 ounces shrimp peeled and deveined
- 10 ounces clams drained
- 1 cup heavy cream
- 2 tablespoons fresh parsley chopped (plus more for garnish)
- Salt and pepper to taste
- 2 tablespoons lemon juice
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy.
- Add the diced onion, celery, and minced garlic to the pot with the bacon, cooking until the vegetables are soft.
- Stir in the flour to coat the vegetables and cook for about a minute.
- Gradually add the seafood stock to the pot, stirring continuously. Add the diced potatoes, thyme, tarragon, and bay leaves. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Add the cod, shrimp, and clams to the pot. Cook until the seafood is cooked through, about 5-7 minutes.
- Stir in the heavy cream and heat through. Remove the bay leaves, stir in chopped parsley, and season with salt and pepper to taste.
- Add lemon juice and stir. Adjust consistency by adding more stock or cream if preferred. Garnish with additional parsley.