Recipe Friday: Irish seafood chowder

recipe ;
Irish seafood chowder:
2lbs white fish (Haddock,cod,whiting ect)
8 strips bacon sliced and diced.
2C. shrimp
2 Tbsp unsalted butter
1 peeled and diced small onion
2 thinely sliced and washed leeks ( wash after slicing to remove any debris)
2 finely minced clove garlic
1/2C. cream sherry (if you don't have it use a white wine or broth).
6C. fish stock ( half and half clam juice to water, or clam juice to broth of choice)
1/4 tsp. Safron
2 tsp. dried thyme
2 bay leaves
4 large yukon Gold potaoes cut into 1" cubes
salt and pepper to taste.
2C. half and half or heavy cream
(NOTE: you can use seafood of choice as well. )
1. fry bacon until crisp, remove from pan set aside. add 2 Tbsp butter, saute fish until golden brown on both sides for flavor. remove and set aside.
2. add onions and leeks carmelize, add garlic. saute to just release scent. add cream sherry, white wine or broth to deglaze pan. reduce heat to simmer.
3. add potaoes, add fish broth, thyme , bay leaves and Safron. raise heat to medium high and bring to a boil, cook until the potatoes are tender.
4. reduce heat to low, add seafood choice and cook until seafood is cooked through. add half and half or cream, mix well serve with chopped parsley.
bon appetite.