INGREDIENTS
1/4 lb. thick cut smoked bacon
1 large onion
4 stalks of celery
5 large carrots
3 TBSP flour
8 large russet potatoes
2 lbs. tautog fillets
1 pint heavy cream
1/2 gallon of 2% milk
DIRECTIONS
Chop bacon, carrots, celery and onion; toss in a large pot.
Simmer until onions are caramelized and brown but not burnt, about 20 minutes.
Stir in flour.
Immediately add 2 cups of milk and continue stirring until smooth.
Simmer on low while chopping potatoes.
Add potatoes to the pot and cook until almost tender.
Stir in heavy cream.
Depending on consistency and quantity desired, add milk if needed. Simmer for 10 minutes.
Add tautog fillets.
Cover and turn heat on.
Let stand covered for 20 minutes to steam while not overcooking it, which will make it tough.
Season with salt and pepper to taste.
