4 tablespoons butter
1 large onion, chopped finely
3 mealy potatoes, cubed
3 tablesppons fresh parsley
1 teaspoon chopped fresh thyme
1 fresh bay leaf
salt and pepper
5 cups hot milk
12 ounces firm white fish (cod, haddock, hake) cut into chunks
10 ounces clams in jar
6-8 jumbo shrimp, halved
6 large scallops, sliced
optional: bacon bits or veggie bacon to taste
Heat butter in a large pan. Add the onions and potatoes. Reduce heat to medium low. Cover and cook 10 minutes, stirring occastionally, until beginning to soften.
Add two tablespoons of the paresly, all the thyme, and the bay leaf. Season generously with salt and pepper.
Pour in hot milk. Cover and simmer for 15 minutes.
Add fish and cook 5 minutes more.
Add clams and their juice, shrimp, and scallops (and “bacon,” if using). Simmer for 5 minutes more.
Serve garnished with remaining parsley.