Instructions: In a 4-quart pot, melt margarine and bacon fat. Saute the onion, celery, diced potatoes, garlic, thyme, tarragon and dill weed over medium heat, until the onions are translucent. Reduce heat and add the flour and paprika, blending well. Stir in the fish stock. Add the smoked salmon, bay leaf, lemon juice, Worcestershire sauce, Tabasco sauce, pepper, salt and chablis. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat and stir in half-and-half and parsley. Remove bay leaf before serving.

Note: Fish stock can
be made following the directions in many basic cookbooks, or it can be purchased frozen from Pastaworks or other specialty food stores. Packets of dried fish base can be found at the supermarket.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.