Creamy Cod Fish Chowder

Ingredients

Fresh cod fillets

1 pound, cut into chunks

Olive oil

2 tablespoons

Onion

1 medium, diced

Celery

2 stalks, diced

Carrot

1 medium, diced

Potatoes

2 cups, diced (about 2 medium potatoes)

Fish stock

4 cups

Bay leaf

1

Thyme

1 teaspoon, dried or 1 tablespoon fresh

Heavy cream

1 cup

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion, celery, and carrot to the pot. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
3. Stir in the diced potatoes, fish stock, bay leaf, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender.
4. Gently fold the cod chunks into the pot and cook for an additional 5 minutes, or until the fish is opaque and flakes easily with a fork.
5. Stir in the heavy cream and season with salt and pepper to taste. Allow the chowder to cook for another 5 minutes to heat through.
6. Remove the bay leaf from the chowder and discard.
7. Serve the chowder hot, garnished with freshly chopped parsley for a burst of color and flavor.