3298. SPICY FISH and POTATO SOUP with BACON and CHIVES

serves four 


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.


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