The first thing you do is make a good qualty fish stock out of some racks of fish you've saved over the last few trips . Second , fry some thick , good quality bacon and save the grease . Put bacon aside and crumble up . Use the grease and some butter to sautee some diced onion , sweet bell pepper and some celery , including the celery tops and leaves . Make a roux out of flour and remaining stuff in the pan . Cook it slowly until it thikens nicely . Put aside . Boil some potatoes until barely fork tender in a large pot and then add the rest of the ingredients while slowly adding a mixture of milk and heavy cream . As the mixture thickens , add the crumbled bacon and any needed liquid , some Old Bay to taste ,the cut up fish and you are good to go . Keep it simple .