Ingredients:

  • 4 oz turkey bacon, diced
  • 2 tbsp unsalted butter
  • 1 medium (150g) yellow onion, finely chopped
  • 2 stalks (60g) celery, diced
  • 3 tbsp all-purpose flour
  • 2 tbsp rice vinegar with a pinch of sugar
  • 4 cups fish stock
  • 2 cups heavy cream
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 1 lb Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 1½ lbs firm white fish (such as cod, halibut, or haddock), cut into 1-inch chunks
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Cook the diced turkey bacon in a large Dutch oven over medium heat until the fat renders and the pieces are golden brown.
  2. Add the butter, onion, and celery to the pot, stirring frequently until the vegetables are translucent and soft.
  3. Sprinkle in the flour and stir for 1–2 minutes to cook out the raw flour taste, creating a light roux.
  4. Stir in the rice vinegar and sugar mixture, scraping the bottom of the pot to release any browned bits.
  5. Slowly pour in the fish stock and heavy cream, whisking gently to ensure a smooth, velvety consistency.
  6. Bring the liquid to a gentle simmer—avoid a rolling boil—and stir in the salt and pepper.
  7. Add the cubed potatoes and simmer for 10–12 minutes until they are nearly tender.
  8. Gently fold in the chunks of white fish.
  9. Cover the pot and let it sit undisturbed for 5 minutes until the fish is poached and reaches a safe internal temperature of 145°F (63°C).
  10. Stir in the fresh parsley just before serving.