Swordfish and Potato Chowder

This hearty chowder combines tender swordfish, potatoes, and vegetables in a creamy broth.

Ingredients - Serves 6

In a large pot, heat some olive oil over medium heat.
Add the onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
Add the swordfish and cook until it is opaque and cooked through, about 5 minutes.
Add the diced potatoes, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
Stir in the heavy cream and cook for an additional 5 minutes.
Remove the bay leaf and season with additional salt and pepper if needed.
Serve the chowder hot, garnished with fresh parsley.