The original recipe was from the Delicious magazine, but altered a bit by what was available and what I thought would taste better! The result is smoky, rich and creamy, and goes well with crusty bread on a cold day.
1 medium brown onion, finely minced
2 cloves garlic, finely minced
250 g (1/2 lb) smoked pork neck (or use smokey bacon, ham hock meat, etc)
500 g (1 lb) chat, desiree or other boiling potatoes, peeled and diced into bite-size pieces
1 L (4 cups) fish stock
1 bunch fresh thyme branches, bundled with a string (about 12-16)
1 tsp freshly ground black pepper
1 cup whole milk
1 cup fresh cream
500 g (1 lb) white fish (I used local hake), cut into large pieces
500 g (1 lb) scallops (or twice the weight in clams or mussels in shell)
In a deep pan, saute the onions, garlic and pork neck in a bit of olive oil until the onions are tender, about 5 minutes. Add the potatoes, stock, thyme and black pepper, and bring to the boil. Reduce the heat, cover and simmer for about 20 minutes until the potatoes are tender. Add the milk and cream, and bring to a simmer. Add the fish and cook for about 5 minutes. Then add the scallops (or clams) and cook for another 3 minutes. Remove the bundle of thyme branches, and serve with crusty bread and enjoy!