Instructions

1. 1

   Cook bacon in a large pot until crispy, remove and set aside

2. 2

   In bacon fat, sauté onion and celery until soft, about 5 minutes

3. 3

   Add potatoes, stock, and bay leaves

4. 4

   Simmer until potatoes are tender, about 15 minutes

5. 5

   In a separate pan, make a roux with butter and flour

6. 6

   Whisk roux into the soup and simmer until thickened

7. 7

   Add milk and cream, bring to gentle simmer

8. 8

   Add fish chunks and cook for 5-7 minutes until just cooked

9. 9

   Season with salt and pepper

10. 10

    Serve topped with bacon, parsley, and oyster crackers