Irish Fish Chowder

In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add 1 diced medium yellow onion and 2 diced celery stalks, and cook until softened, about 5 minutes.

Stir in 2 cloves of minced garlic and 1 teaspoon of dried thyme. Cook for 1 minute until fragrant.

Add 4 cups of fish stock and 2 medium peeled and diced potatoes to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the potatoes are almost tender.

Gently stir in 1 pound of skinless cod fillets, cut into 1-inch pieces, and 8 ounces of chopped smoked haddock. Simmer for 5 minutes, or until the fish is cooked through and flakes easily.

Pour in 1 cup of heavy cream and 1/2 cup of whole milk. Add 1/4 cup of chopped fresh parsley and season with salt and freshly ground black pepper to taste. Simmer for another 2 minutes, do not boil.

Ladle the chowder into bowls. Garnish with additional fresh parsley, a drizzle of olive oil and serve with crusty bread.