Ingredients:

  • 6 oz thick-cut Bacon or Salt Pork, diced
  • 1 large Yellow Onion, finely diced
  • 2 medium Celery stalks, finely diced
  • 5 lbs Russet or Yukon Gold Potatoes, peeled & diced (1/2-inch cubes)
  • 1/2 cup Dry White Wine (Optional)
  • 1/4 cup All-Purpose Flour
  • 4 cups Fish or Seafood Stock (low sodium)
  • 1 Bay Leaf
  • 3 Fresh Thyme sprigs
  • 5 cups Heavy Cream (35%)
  • 2 Tbsp Unsalted Butter
  • 1 lb Firm White Fish (e.g., Cod), cut into 1-inch chunks
  • 1/2 lb Large Shrimp, peeled & deveined
  • Salt and freshly ground Black Pepper, to taste
  • 1/4 cup Fresh Parsley, chopped, for garnish

Instructions:

  1. Sauté diced bacon/salt pork in a large Dutch oven over medium heat until crisp. Remove bacon bits with a slotted spoon and reserve for garnish. Leave rendered fat in the pot.
  2. Add onion and celery to the rendered fat. Cook gently until softened (about 5–7 minutes).
  3. Whisk in the flour to coat the vegetables and fat thoroughly. Cook this paste (roux) for 1 minute.
  4. Pour in the white wine (if using), scraping up any browned bits from the bottom of the pot. Cook until nearly evaporated.
  5. Gradually whisk in the fish stock until smooth. Add potatoes, bay leaf, and thyme. Bring to a boil, then reduce heat, cover slightly, and simmer until potatoes are tender (about 15–20 minutes).
  6. Remove and discard the bay leaf and thyme sprigs. Stir in the heavy cream and the 2 tablespoons of butter until melted and smooth. Bring the mixture just back to a gentle simmer (do not boil vigorously).
  7. Gently fold in the firm white fish chunks. Simmer for 3 minutes. Then, add the shrimp. Simmer until the fish flakes easily and the shrimp are pink and curled (about 3–5 minutes total for seafood). Do not overcook.
  8. Taste and adjust seasoning one last time. Ladle into bowls, garnish immediately with reserved crispy bacon and fresh parsley, and serve hot with crusty bread.