Fish Chowder

Bacon gives this fish soup a long-awaited smokiness. Serve with oyster crackers on a cold evening and you'll be instantly warmed up.
Bring 4 1/2 cups of water and bay leaves to a boil in a large skillet. Add the fish; cover and simmer for 10 minutes, or until the fish begins to peel easily when tested with a fork, or until the desired degree of roasting is achieved. Use a slotted spoon to remove the fish from the mold. Cut the fish into large chunks. Reserve 2 1/2 cups of the cooking liquid and the bay leaf.Bake the bacon in a roasting pan over medium-high heat until crisp. Remove the bacon from the pan, leaving 1 teaspoon of the filling in the pan; crumble the bacon and set aside. Add the potatoes, onions, and carrots to the skillet; cook over medium heat for 10 minutes. Add the remaining cooking liquid, bay leaf, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 10 minutes. Add the milk and butter; simmer for 25 minutes, until the potatoes are tender (do not bring to a boil). Add the fish, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Discard the bay leaves. Sprinkle with bacon.