Food & Wine / Photo by Greg DuPree / Food Styling by Jennifer Wendorff / Prop Styling by Christina Daley.
Finely chopped fresh parsley, for garnish.Place an 8-quart stockpot over medium heat and cook the bacon until crispy, about 5 minutes.
Remove the bacon and drain on paper towels.Add the onions, carrots and celery and cook, stirring often, until vegetables are soft, about 5 minutes.Add the garlic and cook until fragrant, about 30 seconds.
Add the bell peppers and corn to the pot and cook for 10 minutes, stirring often.Sprinkle the flour into the pot and cook, stirring constantly, for 5 minutes.
Pour the chicken stock into the pot and stir to combine.
Use a whisk if necessary to break up any lumps.Splash of fresh lemon juice.
2 tablespoons black olives, pitted and halved.Black Olive Mosto Oil.
Lay 1 piece of bread on a work surface.Place 1 fish fillet, skin side down, on top of the bread and press lightly so that the bread sticks to the fish.
