Bermuda Fish Chowder

In a large saucepan or stockpot, over medium heat, heat the oil until just shimmering. Add the bacon and cook for 5 minutes. Add the onion and cook for 5 minutes. Add the garlic and thyme and cook for 1 minute. Add the celery and carrots and cook for 5 minutes. Add the tomatoes and their juices, the chicken stock, the water, and the bay leaves. Bring to a boil, reduce the heat to a simmer, and simmer for 1 hour. Add the fish and simmer for 30 minutes longer. Stir in the Worcestershire and parsley.

Ladle the soup into serving bowls and garnish.