Instructions:
- Melt butter in the pot over medium heat. Add onions and celery. Sauté gently until softened and translucent—about 8 minutes. Do not brown them.
- Sprinkle the flour over the cooked vegetables. Whisk continuously for 1–2 minutes, cooking out the raw flour taste to create the roux.
- Pour in the white wine (if using), scraping up any browned bits from the bottom of the pot. Let it bubble and reduce by half (about 2 minutes).
- Gradually whisk in the cold stock until smooth. Add the diced potatoes, thyme bundle, and bay leaf. Bring the mixture to a gentle simmer, then reduce heat to maintain a gentle bubble. Cook for 15–20 minutes, or until the potatoes are nearly fork-tender.
- Remove the thyme bundle and bay leaf. Pour in the heavy cream. Bring the heat up slightly until the chowder is hot but not boiling. Gently fold in the fresh white fish and smoked haddock.
- Poach the fish gently for 5–7 minutes, stirring only occasionally, until it flakes easily with a fork.
- Stir in the frozen peas (if using) and cook for 1 minute until vibrant green. Taste and adjust salt and pepper aggressively.
- Ladle into warm bowls, garnish liberally with fresh parsley, and serve immediately with crusty bread.