Ingredients:

  • 4 slices bacon, diced (115g)
  • 1 medium yellow onion, chopped (150g)
  • 2 stalks celery, chopped (100g)
  • 1 medium sweet potato, peeled and diced (about 200g)
  • 1.5 lb potatoes, peeled and diced (about 700g)
  • 2 cloves garlic, minced (6g)
  • 4 cups fish stock or broth (950ml)
  • 1 teaspoon dried thyme (2g)
  • 1/2 teaspoon dried bay leaf (1g)
  • 1/4 teaspoon cayenne pepper (0.5g) (optional, for a bit of a kick!)
  • 1 pound cod fillets, skin removed and cut into 1-inch pieces (450g)
  • 1 cup heavy cream (240ml)
  • 1/4 cup chopped fresh parsley, for garnish (15g)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (30g)

Instructions:

  1. Cook diced bacon in the Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
  2. Add butter, onion and celery to the pot with the bacon fat and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Add the diced sweet potato and potato, fish stock, thyme, bay leaf, and cayenne pepper (if using). Bring to a simmer.
  4. Reduce heat to low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
  5. Gently stir in the cod pieces. Cook until the fish is cooked through and flakes easily, about 5-7 minutes. Be careful not to overcook!
  6. Stir in the heavy cream and gently heat through. Do not boil!
  7. Season with salt and pepper to taste. Remove the bay leaf. Garnish with reserved bacon and fresh parsley. Serve hot.