Fish Chowder

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Step 1

Dice a strip or two of bacon. Add it to a Dutch oven set over medium-high heat and sauté with a few handfuls of diced onion, carrot, and potatoes, until the onion has gone translucent. Hit the mixture with some salt, pepper, and a flash of paprika, smoked if you have it. Now add enough fish stock so that the potatoes are almost swimming. Add a bay leaf, lower the heat to a simmer, and let bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of cream and let it heat and thicken slightly. Now cut some fish into chunks and stir them in gently. Five minutes later: chowder.