Ingredients:

  • 4 slices bacon, diced (about 4 oz / 115g)
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 2 ribs celery, diced (about ¾ cup / 100g)
  • 2 cloves garlic, minced (about 2 tsp / 6g)
  • 1 tsp dried thyme (2g)
  • ½ tsp red pepper flakes (optional) (1g)
  • 2 tbsp all-purpose flour (15g)
  • 4 cups fish stock or clam juice (950ml)
  • 2 cups Yukon Gold potatoes, peeled and diced (about 400g)
  • 1 cup frozen corn kernels (150g)
  • 1 bay leaf
  • 1 lb cod fillets, cut into 1-inch pieces (about 450g)
  • 8 oz peeled and deveined shrimp (medium size), cut into halves (about 225g)
  • 8 oz bay scallops (about 225g)
  • 1 cup heavy cream (240ml)
  • ¼ cup chopped fresh parsley (15g)
  • 2 tbsp unsalted butter (30g)
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Cook diced bacon in the Dutch oven until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the pot.
  2. Sauté onion and celery in the bacon fat until softened. Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant.
  3. Stir in flour and cook for 1-2 minutes to create a roux.
  4. Gradually whisk in fish stock or clam juice, scraping up any browned bits from the bottom of the pot. Add potatoes, corn, and bay leaf. Bring to a simmer.
  5. Reduce heat and simmer until potatoes are tender.
  6. Gently stir in cod, shrimp, and scallops. Cook until seafood is opaque and cooked through, being careful not to overcook.
  7. Stir in heavy cream, reserved bacon, parsley, and butter. Season with salt and pepper to taste.
  8. Remove bay leaf before serving. Ladle into bowls and serve hot with lemon wedges, if desired.