Prepare your ingredients by peeling and dicing the potatoes, chopping the onion and celery, mincing the garlic, and cutting the fish into chunks.

Cook the chopped bacon over medium heat in a large pot until crispy, about 5–7 minutes. Remove and drain on a paper towel.

Add butter to the pot with bacon fat and sauté the onions, celery, and garlic for 5 minutes until fragrant.

Stir in the diced potatoes, bay leaf, and thyme. Pour in the stock and bring to a simmer for 15 minutes.

Gently add the fish and cream, simmer for another 5–7 minutes until the fish is cooked through.

Season with salt and pepper, remove the bay leaf, top with bacon and parsley, and serve.