Instructions: Melt the butter in a large non-reactive saucepan. Add the onions and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.

Add the potatoes, fennel, carrot, fish stock and half-and-half, reduce heat to moderately-low and simmer gently until the vegetables are tender, about 15 minutes.

Strain the stew into a bowl; set aside 1 1/2 cups of the vegetables.

Transfer the remaining vegetables along with 2 cups of the liquid to a blender or food processor and blend until smooth. Return the puree to the saucepan and stir in the reserved vegtables and liquid. (Make ahead: The stew can be refrigerated for up to 1 day).

In a medium skillet, cook the bacon over moderately-high heat until browned and crisp, about 8 minutes. Transfer to paper towels to drain.

Rewarm the stew over moderate heat. Add the oysters with their liquor and the bacon and cook until the oysters are just firm, 2 to 3 minutes. Season with salt and pepper and stir in the parsley. Transfer to shallow soup plates and serve at once.

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