Cod Fish Chowder

·         2 Tbsp extra-virgin olive oil

·         Sea salt and pepper

·         3 carrots, chopped

·         3 celery stalks, chopped

·         6 new potatoes, scrubbed and chopped

·         1 medium onion, chopped

·         2 slices turkey-bacon, chopped

·         2 tsp thyme

·         2 garlic cloves, minced

·         1 Tbsp unbleached all-purpose flour

·         2 cups vegetable or chicken broth

·         1 cup milk

·         1 pound cod fillet or salmon, skinned and cut into strips

·         Bunch of parsley, roughly chopped

DIRECTIONS:

1. In a large saucepan, heat the oil over medium-high heat until shimmering. Add the carrots, potatoes, onion, celery, turkey-bacon, garlic, and thyme, salt and pepper  and cook, stirring until the potatoes have softened, 7 to 9 minutes.

2. Sprinkle with the flour and continue to stir until the ingredients are well coated, about 1 minute. Add the broth and milk and cover the pan and simmer for 20 to 25 minutes.

3. Add the cod and continue to cook, about 5 minutes.