- 3 ounces bacon (about 3 to 4 slices), diced
- 3 tablespoons unsalted butter
- 2 medium leeks, white and light- green parts, thinly sliced
- 3/4 teaspoon kosher salt, more as needed
- 1/4 teaspoon hot smoked paprika
- 1/4 cup dry white vermouth or white wine
- 2 cups fish stock, store-bought or homemade (see recipe)
- 1/2 pound fingerling potatoes, sliced into 1/4-inch rounds
- 3 thyme sprigs
- 2 cups whole milk
- 10 ounces flaky white fish, such as tilapia, cut into 2-inch chunks
1. In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
2. Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
3. Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.