Ingredients
- 2 medium yukon gold potatoes, peeled and cut into 1 1/2-inch dice (1 1/2 cups)
- 4 strips bacon, cut into 1/2-inch dice
- 1 large white onion, cut into 1/4-inch dice
- 4 stalk celery, cut into 1/4-inch dice
- 1/2 teaspoon chopped thyme
- 4 tablespoon (1/2 stick) butter
- 1/4 cup flour
- 4 cup shellfish stock (see recipe below) or bottled clam juice
- 1 cup 1/2 to 2 cups milk
- 1/2 pound white fish trimmings or fillets, such as cod, scrod, or haddock, cut into 1/2-inch pieces
Preparation
Baking Directions:
Bring a medium pot of salted water to a boil and add the potatoes.
Cook until tender to a knife-tip, approximately 7 minutes.
Drain in a colander set in the sink, refresh under cold running water, and set aside.
Heat a heavy-bottomed soup pot over medium heat.
Add the bacon and sauté until crisp and golden and the bacon has rendered enough fat to coat the bottom of the pot, approximately 7 minutes.
Add the onion and celery and sauté until translucent and slightly browned, approximately 5 minutes.
Add the thyme and butter and cook until the butter is melted.
Sprinkle the flour over the contents of the pot and cook, stirring for a minute or two to work the butter and flour together making a roux.
Add the shellfish stock, whisking to incorporate it smoothly.
Add the potatoes and bring mixture to a simmer.
Stir in 1 ½ cups of the milk, return to a simmer, and simmer until slightly thickened, approximately 8 minutes.
Taste and add more milk, if necessary, and season with salt and pepper.
Add the fish, let the soup return to a simmer, and cook, stirring gently to heat the fish and break the pieces apart, approximately 4 minutes.
Divide the soup among individual bowls and serve with oyster crackers or saltines alongside.
