Smoky Fish & Potato Chowder

1. Cook Bacon

Begin by cooking the diced bacon in a heavy pot over medium heat until it's crispy, which should take about 5 minutes. Once crispy, use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.

2. Prepare Leeks

Next, spoon off any excess bacon fat, leaving just enough to coat the bottom of the pot. Add the unsalted butter and let it melt. Then, stir in the sliced leeks and a pinch of salt. Cook the leeks gently until they are soft, about 5 minutes, stirring occasionally.

3. Add Paprika and Vermouth

Sprinkle in the smoked paprika for an added layer of smokiness. Pour in the vermouth, using it to deglaze the pot. This will lift any browned bits from the pot's surface, enhancing the chowder's depth of flavor. Allow the vermouth to almost fully evaporate, which should take about 2 minutes.

4. Simmer Potatoes

Stir in the fish stock, sliced potatoes, thyme sprigs, and the remaining salt. Bring the mixture to a simmer and let it cook for about 25 minutes, or until the potatoes are tender.

5. Cook Fish

Pour in the whole milk and return the cooked bacon to the pot. Bring the chowder back to a gentle simmer. Carefully add the chunks of white fish, ensuring they are submerged in the liquid. Cook the fish for 2 to 4 minutes until it turns opaque and flakes easily with a fork.

6. Serve

Before serving, taste the chowder and adjust the seasoning if necessary. Remove the thyme sprigs and discard them. Ladle the smoky fish and potato chowder into bowls, and if desired, garnish with fresh parsley or chopped scallion greens for a burst of color and freshness.