- 4 slices bacon, chopped
- 1 medium onion, chopped
- 4 stalks celery, chopped, plus leaves for serving
- 6 cups low-sodium chicken broth
- 2 large russet potatoes (about 1 pound), peeled and chopped
- 1 bay leaf
- 1/4 to 1/2 teaspoon crushed red pepper
- kosher salt and black pepper
- 1 pound skinless firm white fish fillets (such as striped bass or tilapia), cut into 2-inch pieces
- 1 tablespoon chopped fresh chives
- 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.
- 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.