Heat a large Dutch oven
or heavy-bottomed stockpot over medium-high heat, and then add the bacon and cook until crisp
, about 8 minutes. Transfer to a paper-towel-lined plate and reserve.
Add the leeks
to the remaining bacon grease
and cook until softened and beginning to brown, about 5 minutes. Stir in the coriander
, cayenne, potatoes, chiles and garlic. Mix until well incorporated and continue cooking until the potatoes
start to brown, about 8 minutes. Once the potatoes are almost golden, add the wine, and using a wooden spoon, scrape up any bits that are stuck to the bottom of the pot. Cook the mixture until the wine
has evaporated, about 3 minutes. Add 2 cups water, the orange juice, tomatoes and bouillon cube. Bring to a boil, and then reduce to a simmer
, cooking until the potatoes are tender, 10 to 15 minutes.
Sprinkle the fish with salt and pepper, and then add to the soup and cook until the fish
turns opaque and is cooked through, 4 to 5 minutes. Add the reserved cooked bacon, lime
juice and taste, adjusting the seasoning with salt and pepper as necessary. Remember the bacon will bring plenty of salt, so taste before adding too much. Garnish the soup
with fresh parsley and orange zest
and serve in watermelon bowls if desired!