Northern Ontario Whitefish Chowder

Ingredients

• 1 medium Spanish onion
• Parsley bunch stems (saved from parsley used in chowder below)
• Whitefish skins (from fillets used in chowder below - if using whole fish, add the heads and bones as well)
• 10 cups cold water OR 10 cups chicken stock
• 12 strips bacon, chopped
• 2 cloves garlic, minced
• 4 celery stalks with leaves, finely chopped
• 2 Spanish onions, finely chopped
• 4 whitefish fillets- skinned and cut into 2-inch pieces
• 1 bunch curly parsley, finely chopped
• 2 litres Ontario 10% cream
• 1/4 cup Ontario butter, salted
• 1 cup local dry white wine
• 4 potatoes, peeled and cut into ½-inch pieces
• 2 tbsp thyme
• 2 tbsp dill
• 1 tbsp white pepper
• 2 tbsp salt
• 2 tbsp paprika
• 4 tbsp Old Bay seasoning
• 2 lemons
• 1 tbsp Franks Red Hot (or other hot sauce), if desired