An ono way to add seafood into the classic corn chowder. You can use any leftover seafood so it does not go to waste!
In a large pot, add oil and cook bacon until crispy. Sauté onion, leek, celery, fennel, salt and pepper for about 10 minutes on medium heat. Add butter and melt.
Stir in flour and mix well. Add clam juice, heavy cream, Worcestershire and tabasco sauce. Whisk until soup thickens to desired consistency. Add potatoes for about 10 minutes until fork tender. Add the mahi and opaka then cook until done. Season with salt and pepper to taste.