Smoked Salmon Chowder

Directions

In a 4-quart pot over medium heat, melt margarine and bacon fat.

Sauté the onion, celery, potatoes, garlic, thyme, tarragon and dill weed 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, hot red pepper sauce, pepper, salt and wine.

Bring to a boil, reduce heat and simmer for 20 minutes.

Remove from heat, stir in half-and-half and parsley.

Serve.