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
bacon recipe source: Dawn Perry, Real Simple, April 2013