Preheat the oven to 400°F (200°C). Dice the potatoes and toss them with olive oil, thyme, chili powder, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.

Combine Chowder Ingredients

In a large pot, combine the roasted potatoes, coconut milk, and smoked fish broth. Bring to a gentle simmer over medium heat, stirring occasionally.

Prepare Wild Fish Confit

Cook Fish

In a small saucepan, heat the olive oil over low heat. Add the wild fish fillets and minced garlic, gently poaching the fish until cooked through, about 10-12 minutes. Remove from oil and flake into pieces.

Prepare Smoked Salmon Belly Bacon

Crisp Salmon Belly

In a skillet over medium heat, add the smoked salmon belly and cook until crispy, about 3-5 minutes. Season with black pepper.

Assemble Chowder

Combine and Serve

In the pot with the chowder base, add the flaked wild fish confit and stir to combine. Allow to heat through for another 5 minutes. Serve warm, topped with crispy smoked salmon belly.