In a happy accident, I read the title of the soup as "Bacon Provencal Fish Soup
Which, of course, I took to mean the soup that had both bacon and fish in it. Upon closer reading I realized the author was refering to Bacon's restaurant soup. But since my heart was set on bacon, bacon it was ...
Also, behind the soup is a beautiful way to keep your parsley (and cilantro) fresh, by putting them in a cup with fresh water (remember to change the water daily). This makes it easy to snip what you need.
Joy's Provencal Fish Soup
5 slices of thick cut bacon diced
5 large red potatoes diced
half a large onion thinly sliced
3 cloves of garlic minced
2 cans of plum tomatoes
1/3 bunch of parsley
3 sprigs of fresh thyme
2 leaves of fresh sage
2 fresh bay leaves
1/2 c of dry vermouth
2 filets of tilapia cut into large chunks
cayenne pepper to taste
freshly ground black pepper
1 c water
Garlic Aioli (1 clove of garlic + 3 T favorite mayonaisse)
Over medium high heat, fry the bacon until half way done, add onions, and saute until translucent. When the onions are nearly finished add the garlic, thyme, bay leaf, and sage for one minute. Add the tomatoes, breaking them up in the pot, and add the vermouth. Add one cup of water and the diced potatoes and simmer until the potatoes are soft (around 20-30 minutes). While the soup is simmering, in a mortar and pestle, mash the garlic with a little bit of salt, and add to mayonaisse.
When the potatoes are finished cooking, add the tilapia fillet chunks and cook for an additional 10 minutes. Serve with aioli if desired and a bunch of nicoise olives.