Rating: 4 stars
39 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1
Dawn Perry

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Credit: Raymond Hom

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the bacon in a large saucepan over medium heat until crisp, 5 to 7 minutes; transfer to a plate. Increase heat to medium-high.

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  • Add the onion and celery to the drippings in the saucepan and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the broth, potatoes, bay leaf, crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 15 to 18 minutes.

  • Add the fish to the broth mixture in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove the bay leaf. Sprinkle with the chives, bacon, and celery leaves.

Nutrition Facts

312 calories; fat 8g; saturated fat 3g; cholesterol 110mg; sodium 838mg; protein 32g; carbohydrates 26g; sugars 4g; fiber 3g; iron 2mg; calcium 56mg.
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