Fish chowder with root vegetables

Ingredients:

• 0.6 kg cod, pollock, haddock or hake fillet, skinless
• 4 strips of bacon
• 1 tbsp unsalted butter
• 2 stalks of celery
• 4 green onions
• Half a large rutabaga (about 0.7 kg), peeled and diced
• 2 medium potatoes (about 340 g), peeled and cut into pieces
• 4-5 sprigs of thyme
• 1 bottle (240 ml) of clam juice
• 3/4 cup cream of any fat content
• 1.5 tbsp. oyster crackers or 4 crusty buns, for serving

Preparation:

1. Place the bacon and butter in a Dutch oven or other medium heavy-bottomed pan. Cook over medium-high heat, turning occasionally, until the bacon is crisp, 6-8 minutes. Transfer to paper towels, discarding the fat.
2. Meanwhile, chop the celery and shallot. Add the celery, rutabaga, potatoes, thyme, and all but 2 tablespoons of the green onions to the pan. Season with salt and pepper. Cook, stirring, until the vegetables are well coated with fat, 2-3 minutes.
3. Pour in the clam juice and 3 cups of water, cover, and bring to a boil. Partially open the lid and simmer until the vegetables are tender, about 15 minutes.
4. Cut the fish into 4-5 cm pieces; add to the pan along with the cream. Cover and simmer until the fish is cooked through but still flakes, about 2 minutes; season with salt and pepper to taste.
5. Ladle the chowder into bowls; discard the thyme. Crumble the bacon and sprinkle it over the chowder along with the reserved green onions. Serve with oyster crackers or buns.