In a large pot, cook off the bacon with a little oil and add the onion, leek, celery and potato. Sweat for 5 minutes. Deglaze with the white wine and cook another 2 minutes. Add the stock and the liquid from the clams and cook for 1/2 hour until the vegetables are soft. Add in the smoked fish (cut up) and the white fish. Cook for another 10 minutes. Add the remaining ingredients and heat through.
Season with salt and pepper and garnish with fresh dill.