2-3 lbs. fresh blackfish, cut into 1-in pieces
6 medium red potatoes, peeled, medium dice
12 slices thick cut bacon
1 large/ 2 small leeks halved and sliced
2 onions, chopped
4 cloves garlic, minced
1 c dry white wine
4 c fish stock
2 c chicken stock
3-4 c heavy cream
2 TBSP extra light virgin olive oil
1 stick + 1 TBSP butter
8 TBSP flour
3 bay leaves
4 sprigs thyme
1 fresh lemon

2 -3 lbs. fresh blackfish, cut into 1-in pieces 6 medium red potatoes, peeled, medium dice 12 slices thick cut bacon 1 large/ 2 small leeks halved and sliced 2 onions, chopped 4 cloves garlic, minced 1 c dry white wine 4 c fish stock 2 c chicken stock 3 -4 c heavy cream 2 TBSP extra light virgin olive oil 1 stick + 1 TBSP butter 8 TBSP flour 3 bay leaves 4 sprigs thyme 1 fresh lemon

In large dutch oven pot, cook and render down bacon until crisp. Remove bacon with slotted spoon and set aside. To the same pan (with bacon drippings,) add oil and 1 TBSP butter. Saute onions & leeks until translucent. Add garlic and saute until fragrant. Season with s&p. Add wine and reduce by half.

After reduced, add to the pot: potatoes, cooked bacon, fish stock, bay leaves, and thyme. Cook until potatoes are tender.

Meanwhile, in a separate pan, make roux: Melt the remaining stick of butter. Add flour and cook until paste-like and caramel colored. Ladle some of the stock from the pot into the roux and whisk until smooth. Then add roux mixture back to soup pot and stir to combine.

At this point, soup is ready for fish. Add blackfish pieces and let cook for about five minutes. Add heavy cream. Turn of the heat. Stir to combine. Squeeze 1/2 fresh lemon before serving. Enjoy!