Elevated Manhattan Clam Chowder with Hake and Chorizo

Place diced bacon and chorizo in a cold Dutch oven. Heat to medium and saute until the fat renders and the meats become crispy, about 8 minutes. Remove the meat with a slotted spoon and set aside, leaving the deeply flavored fat in the pot.

Add the diced fennel, green bell pepper, onion, garlic, and red chili to the rendered fat in the Dutch oven. Saute over medium heat until the vegetables are softened and translucent, about 10 minutes. Wash hands and surfaces after handling raw pork products.

Pour the dry white wine into the Dutch oven, deglazing the pot by scraping the bottom to release any browned bits. Simmer until the wine is almost entirely evaporated, leaving a concentrated flavor base.

Add the clam juice, crushed tomatoes, Yukon Gold potatoes, fresh thyme bundle, and bay leaf. Bring the mixture to a simmer, then reduce heat and cook uncovered until the potatoes are completely tender.

While the soup simmers, heat olive oil in a skillet over medium-high heat. Season the hake fillets with salt. Sear the hake until golden brown on the first side, about 4 minutes. Flip and cook until the internal temperature reaches 63°C/145°F, about 2 more minutes. Wash hands and surfaces thoroughly after handling raw fish.

Remove the thyme bundle and bay leaf from the soup. Reduce the heat to the lowest setting. Stir in the chopped clam meat, bay scallops, and half of the reserved crispy bacon and chorizo. Poach gently for just 3 minutes until the scallops turn opaque. Do not let the soup boil, as this will toughen the seafood.

Ladle the hot chowder into warm, shallow bowls. Gently place a pan-fried hake fillet in the center of each bowl. Plate with a garnish of the remaining crispy meats and chopped fresh parsley. Serve immediately.