Step 1:Preheat soup pot over medium high heat. Cut bacon cross wise into 1/2-inch pieces. Add bacon to hot pot and sauté for about 5 minutes to render fat.

Step 2:Meanwhile, dice onion, celery, and green pepper. Mince garlic. Remove bacon from pot and set aside for later. Add onion, celery and pepper to bacon fat. Reduce heat to medium and sweat onions and celery for about five minutes until softened. Add garlic and chorizo and sweat for another 2 minutes. Add flour and sauté for 1 minute. Add white wine and bring to a boil and reduce by half.

Step 3:Peel potato and dice into 1/2-inch cubes. Add clams with their juices, clam juice, tomatoes with their juices and stock. Cover with a lid and bring to a boil. Add potatoes and boil for about 5-6 minutes until cooked through. Bring soup to a simmer. Adjust seasoning with salt and pepper. Serve garnish with reserved bacon pieces.

Step 1:Preheat an outdoor grill for high heat. Soak some toothpicks in water while the grill heats up. Spread a thin layer of sesame oil and chili sauce onto one side of each fish fillet. At one end, place some of the leek and a couple of mushrooms. Roll towards the other end. Wrap each roll with a slice of bacon, and secure with two toothpicks.

Step 2:Place on the preheated grill, and cook covered for 5 minutes. Be careful of flare-ups from the bacon grease. Turn over, and cook for 5 more minutes, until bacon is crisp and fish flakes easily.