6 servings
3 slices of bacon
1 cup chopped onion
½ cup celery
½ cup sliced carrot
2 bay leaves
1 teaspoon salt and ¼ teaspoon pepper
½ cup of flour
2 cups of clam juice
1 medium potato
4 cups skim or 1% milk
2 pounds flaky whitefish
¼ cup fresh parsley
Cut the bacon into pieces and fry for three minutes. Add the onion, celery, carrot, bay leaves, salt and pepper and continue frying for five minutes.
Stir in the flour and fry for a further two minutes.
Add clam juice, diced potato and milk. Bring to a boil and simmer for ten minutes.
Add the whitefish and continue simmering for five minutes.
Remove the bay leaf and stir in the chopped parsley. Salt and pepper to taste.
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