Ballycotton Fish Chowder

This is based on a recipe by Rachel Allen

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil (really just a drizzle)
• 3  ounces bacon
• 1  small onion, chopped
•  salt, to taste
•  black pepper, freshly ground
• 6  ounces potatoes (peeled and cut into 3?8-inch cubes)
• 2  cups  chicken stock (I like Swanson's low sodium)
• 1 1⁄2 cups milk (whole milk is nice)
• 1  pinch cayenne pepper
• 4  ounces salmon (cut into three fourths to 1-inch chunks white fish pollock, haddock, or cod ) or 4  ounces  white  fish (cut into three fourths to 1-inch chunks white fish pollock, haddock, or cod )
• 3  ounces  hot  smoked haddock (cut into three fourths inch pieces) or 3  ounces smoked salmon (cut into three fourths inch pieces)
• 1  tablespoon  chopped fresh chives
• 1  tablespoon  chopped fresh parsley

Directions

1. Pour a small drizzle of olive oil into a large saucepan over medium heat. When the oil is hot, tip in the bacon. Fry for 4 to 5 minutes, stirring occasionally, until all the fat has rendered and the bacon is crispy and golden brown.
2. Add the onion, season with salt and pepper (bearing in mind that the bacon is quite salty), and cook for another 5 minutes. Then add the potatoes with the stock, milk, and cayenne.
3. Bring to a boil, decrease the heat, and simmer for 3 minutes, or until the cubes of potato are half cooked. Add the fish and gently simmer for another 3 to 4 minutes, until the fish is opaque and the potatoes are tender. Season with salt and pepper to taste, stir in the chopped herbs, and serve.
4. Notes.
5. You want to use about 8 oz of fish total use a balance/combination you like.
6. Be cautious with the salt.