Hawaiian Kanpachi Chowder - ASC North America

Ingredients

• 2 tbsp olive oil
• 4 oz smoked bacon, about 4 thick slices, cut into 1/4 inch pieces
• 2 leeks, white and light green only, sliced into quarters lengthwise, washed, dried, and cut into 1/2 inch squares
• 3 celery stalks, washed, dried, and diced into quarter inch pieces
• 2 small fennel bulbs, washed and diced into half inch pieces
• 6 tbsp white miso
• 1 cup white wine
• 8 cups Hawaiian Kanpachi fish stock
• 1 lb gold Yukon potatoes, diced into half inch pieces
• 4 sprigs fresh thyme
• 3 dried bay leaves
• 1/2 cup heavy cream
• 1 cup crème fraiche
• 1 lb skinless, boneless ASC certified Hawaiian Kanpachi filet, cut into 1 inch pieces
• Freshly ground black pepper
• 1/2 bunch scallions, trimmed, washed, dried, and thinly sliced
• Goldfish crackers for garnish