Irish Fish Soup

1 slice of bacon (Uncured, non-smoked, sugar free, dry rubbed, Garrett Valley Farms) cut into lardoons.
3 tablespoons butter
2 cloves garlic, sliced into coins
½ shallot
1 medium onion, chopped
3 ribs celery, chopped
3 large carrots, chopped
1 teaspoon salt
½ Tbsp. fresh thyme leaves
½ tsp. ground black pepper
3 tablespoons all-purpose flour, (with butter is a roux)
3 cups chicken stock
1 cup dry white wine
2 cups Yukon gold potatoes, diced (about 12 oz.)
1 pound boneless, skinless cod filets, cut into 1” pieces
Several slices of smoked salmon (lox)
½ cup heavy whipping cream

I can’t speak enough about Garrett Valley Farms bacon. Firstly it is non-smoked. Secondly, no antibiotics, no sugar, less salt and humanely raised. It is great to cook with a non-smoked bacon. Often I have to tone down the smoked bacon by leaving it in hot water for a brief period. However, in this dish I will use smoked salmon.

Add bacon to the pot and render all the fat and removed the cooked bacon. Sauté the veggies in the butter. Add the flour. Add 1 cup of wine and stir into a paste. Add another cup of chicken broth and stir into a gravy. Add some salt and pepper. Add the potatoes. Cook 20 minutes on medium low.

Add the lox and cod. Add the cream. Add another cup of broth as needed. Cover. Cook ten minutes on medium low. Adjust seasonings, keep covered, turn off heat. Let rest at least 10 minutes with cover on. Serve.

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