Fresh and Smoked Seafood Chowder | Oregonian Recipes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 ounces slab bacon, rind removed, cut into 1/4-inch cubes
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 2 cups homemade fish stock, or as a last resort, water
• 1 1/2 cups whole milk
• Bouquet garni made up of 6 parsley stems, 2 sprigs of thyme and 1 bay leaf
• 6 medium-size new potatoes, peeled and cut into 1/4-inch cubes
• Salt
• freshly ground black pepper
• Pinch of mace
• Pinch of cayenne pepper
• 18 mussels
• 1 1/2 pounds haddock, monkfish, winter cod or other firm, white fish (or a mixture), free of bones and skin
• 4 ounces smoked haddock, free of bones and skin (or substitute smoked trout or salmon)
• 1/2 cup half-and-half
• 2 ounces cooked shrimp meat
• Lots of freshly chopped parsley and chives, for garnish