Serves 4 with leftovers
| 1 | tablespoon butter |
| 1 | large leek, finely chopped |
| 2 | carrots, finely chopped |
| 1 | stalk celery, finely chopped |
| 2 | bay leaves |
| 3 | sprigs fresh thyme |
| ¼ | cup flour |
| ½ | cup white wine |
| 4 | cups chicken stock |
| 1 | russet (baking) potato, cut into ½-inch pieces |
| 3 | cups whole milk |
| Salt and pepper, to taste | |
| 1½ | pounds skinless, boneless cod (or hake, haddock, pollock, or another white fish), cut into 1-inchpieces |
| 8 | ounces smoked trout, skinned and flaked |
| 2 | tablespoons chopped fresh parsley |
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