Oyster And Potato Stew With Crisp Bacon

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2 tablespoons unsalted butter

2 medium onions, cut into 1/4-inch dice

1 pound baking potatoes, peeled and cut into 1/4-inch dice

1 medium fennel bulb—trimmed, halved, cored and cut into 1/4-inch dice

1 medium carrot, cut into 1/4-inch dice

3 cups fish stock or 1 1/2 cups bottled clam juice mixed with 1 1/2 cups water

2 cups half-and-half

1/2 pound slab bacon, cut into 1/4-inch dice

2 dozen shucked oysters, with their liquor

Salt and freshly ground pepper

2 tablespoons finely chopped fresh flat-leaf parsley

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