Make sure there are no bones in the fillets, try to keep them in large pieces.
Place the bacon or salt pork in a large soup pot, stirring over low heat until it is beginning to crisp, 10 to 15 minutes.
Add butter, onions, bay leaves and thyme and cook, stirring until the onions are tender but not browned, 10 to 15 minutes.
Stir in the potatoes and Fish Stock.
Bring to a boil, reduce the heat and simmer until potatoes are tender, about 20 minutes. Remove the bay leaves and stir in the fish fillets along with the cream or milk or broth. Simmer until the fish is cooked through and beginning to flake, 8-10 minutes.
Season with salt and pepper and parsley.
Ladle into bowls and top each serving with a dollop of butter if desired.
Serve with cream biscuits or crackers.
Express Fish Stock:heat 1/2 tablespoon olive oil in a medium, heavy skillet. Add 1 peeled, finely chopped carrot, 1 small finely chopped onion or large leek, 1 clove garlic. Cook stirring over medium-high heat until soft. Add 1/2 cup dry vermouth. Stir for about 1 minute then blend in 4 (8 ounce) bottles clam juice, 1 1/2 cups mild chicken broth any fish trimmings on hand and 1/4 small lemon(optional). Simmer for 20 minutes, skim and stir occasionally. Strain, cool and refrigerate until ready to use.
Note: Changed a few things and it was wonderful - used coconut milk from the can, and a bunch of coconut cream to thicken it. I added 1/2 a large lemon juiced. Instead of the fish stock I used a bottle of clam broth and a cup or two of chicken stock, and to the salt pork, side bacon I added several chopped garlics, a chopped onion, and used a good sized sweet potato instead of the white potatoes. I used Trader Joes mahi mahi pieces, but made about half a recipe since it was 1 pound of fish. At the end I added about a cup of frozen peas. It was heavenly with a few squirts of sriracha!
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