NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Cook bacon in heavy Dutch oven over medium heat until golden brown, stirring frequently, 8-10 minutes.
• Transfer to paper towel using slotted spoon.
• Pour off all but 3 T. bacon fat.
• Add onions and celery to Dutch oven.
• Cover and cook over medim-low heat, stirring occasionally, until slightly softened, about 10 minutes.
• Add potatoes, 3 cups fish stock and additional fish stock or water if necessary to almost cover vegetables.
• Bring to boil.
• Tie thyme and parsley in a piece of cheesecloth. Add to soup.
• Reduce heat, cover and simmer until potatoes are just tender, 15-20 minutes.
• Transfer half of vegetables to food processor, using slotted spoon. Puree until smooth.
• Return puree to soup.
• Add 2 cups milk, cream, pepper sauce to taste, salt and generous amount of pepper.
• Bring soup to boil, stirring until smooth.
• Thin with more milk if desired.
• Add fish. Cover and simmer until fish is almost opaque, 2-3 minutes.
• Discard cheesecloth bag.
• Add tomatoes, scallops and bacon to soup; stir gently to avoid breaking fish.
• Adjust seasoning.
• Cover and simmer until fish and scallops are just opaque, about 1 minute.
• Ladle soup into bowls.
• Top each with thin pat of butter.
• Sprinkle with paprika and serve.