DIRECTIONS
In a medium sauce pan crisp the bacon on high heat.
When bacon is crisp remove half the bacon and lower heat to medium low.
In the remaining bacon and bacon grease, saute onion until transparent.
Add 1/2 of the scallion, and cook for 2 minutes.
Add potato along with 2 TBSP of butter.
Mix well, adding the fish stock or clam juice and water..
Bring to boil until potatoes can be easily pierced with a fork.
In a small skillet on medium heat, melt 3 TBSP of butter.
Mix in 3 TBSP of flour creating a roux and cook until lightly brown.
Bring the stock down to a simmer and add the roux and 1 cup of heavy cream. Mix well every 2 minutes until thickens.
Once thick add in the tog and simmer for 5 minutes until fish is done.
NOTE: It is important to simmer and not boil the soup after adding cream because boiling will curdle the cream making the soup lumpy. Also, add tog at the end because it will break apart when stirring the roux into the soup.