Ingredients

Steps

• Heat oil in a saucepan and brown the diced bacon until crisp.
• Add the onion, cover, and sweat over low heat for several minutes.
• Stir in the flour and cook for 2 minutes.
• Gradually whisk in the fish stock and milk.
• Add the bouquet garni, potatoes, and spices, then season with salt and pepper.
• Cover and simmer for 6 minutes until potatoes are nearly cooked.
• Add the 2.5cm fish cubes to the pot.
• Simmer gently for 4 minutes, then stir in the cream and shellfish.
• Remove from heat once the mixture reaches a boil.
• Garnish with fresh parsley and chives and serve with bread.