Miso Fish Chowder

Ingredients

• 1 tbsp neutral oil, such as canola or safflower
• 4 oz bacon, sliced into ¼-inch pieces
• 2 tbsp unsalted butter
• 1 leek, white and light green parts only, thinly sliced
• 1 stalk celery, diced
• salt and black pepper
• ¼ cup white miso
• 2 8-oz bottles clam juice
• 2 cups water
• 1 lb small new potatoes, quartered
• 1 sprig thyme
• ½ cup heavy cream
• ½ cup scallions, thinly sliced, divided
• 1½ lb center-cut cod or other flaky white fish, cut into 1½-inch chunks
• crusty bread or oyster crackers, for serving

Steps

1. Cook the bacon. Heat the oil in a large Dutch oven over medium heat. Add the bacon and cook until golden and crisp, about 5 minutes. Transfer to a paper towel-lined plate.
2. Cook the vegetables. Add the butter, leek, and celery to the pot. Season with salt and pepper and cook until softened, about 3 minutes.
3. Add the miso. Stir in the miso and cook, mashing it into the vegetables, until well combined and lightly caramelized, 2 to 3 minutes.
4. Simmer the potatoes. Add the clam juice, water, potatoes, and thyme. Scrape up any browned bits from the bottom of the pot and bring to a boil.
5. Cook the potatoes. Cover, reduce the heat to medium, and simmer until the potatoes are tender, about 15 minutes.
6. Finish the chowder. Stir in the cream and half of the scallions. Bring to a gentle simmer.
7. Poach the fish. Season the fish lightly with salt, add it to the pot, and gently poach until just cooked through and flaky, about 5 minutes.
8. Season. Remove the thyme sprig. Taste and adjust with salt and pepper.
9. Serve. Divide among bowls and top with the crispy bacon and remaining scallions. Serve with crusty bread or oyster crackers.