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1
Cook bacon in heavy Dutch oven over medium heat until golden brown, stirring frequently, 8-10 minutes.
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2
Transfer to paper towel using slotted spoon.
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3
Pour off all but 3 T. bacon fat.
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4
Add onions and celery to Dutch oven.
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5
Cover and cook over medim-low heat, stirring occasionally, until slightly softened, about 10 minutes.
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6
Add potatoes, 3 cups fish stock and additional fish stock or water if necessary to almost cover vegetables.
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7
Bring to boil.
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8
Tie thyme and parsley in a piece of cheesecloth. Add to soup.
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9
Reduce heat, cover and simmer until potatoes are just tender, 15-20 minutes.
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10
Transfer half of vegetables to food processor, using slotted spoon. Puree until smooth.
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11
Return puree to soup.
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12
Add 2 cups milk, cream, pepper sauce to taste, salt and generous amount of pepper.
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13
Bring soup to boil, stirring until smooth.
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14
Thin with more milk if desired.
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15
Add fish. Cover and simmer until fish is almost opaque, 2-3 minutes.
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16
Discard cheesecloth bag.
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17
Add tomatoes, scallops and bacon to soup; stir gently to avoid breaking fish.
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18
Adjust seasoning.
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19
Cover and simmer until fish and scallops are just opaque, about 1 minute.
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20
Ladle soup into bowls.
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21
Top each with thin pat of butter.
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22
Sprinkle with paprika and serve.
