Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           margarine
   2      tablespoons   bacon fat
   1      small         onion -- diced
     1/2  cup           diced celery
     3/4  pound         red potatoes -- diced (about 1
                        cups)
   1 1/2  teaspoons     minced garlic
     3/4  teaspoon      dried thyme
   1 1/2  teaspoons     dried tarragon
     3/4  teaspoon      dried dill weed
     1/2  cup           all-purpose flour
   1 1/2  teaspoons     paprika
   7      cups          fish stock -- (see note)
   6      ounces        smoked salmon -- diced
   1                    bay leaf
   1      tablespoon    lemon juice
   1 1/2  teaspoons     Worcestershire sauce
     1/8  teaspoon      Tabasco sauce
     3/4  teaspoon      pepper
   2      teaspoons     salt
     1/4  cup           Chablis or other white wine
   1      cup           half-and-half
     1/4  cup           fresh chopped parsley

Preparation:

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, Tabasco 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. 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, or in packets of dried soup mix in the supermarket.