Pan-Roasted Fish On Mushroom-Leek Ragout

By Sunset
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2 slices bacon (2 oz.), chopped

1 pound portabella mushroom caps, gills trimmed out, rinsed and sliced

2 leeks (1 lb. total), white parts only, rinsed and thinly sliced

1/4 cup finely diced carrot

1/4 cup finely diced celery

1/2 cup low-sodium chicken broth

1/2 cup dry white wine

1 1/2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried

Salt and fresh-ground pepper

1/2 ounce dried porcini or shiitake mushrooms

4 pieces (1 in. thick; 5 oz. each) boned, skinned tender, white-fleshed fish, such as sturgeon or black cod, rinsed and dried

1 1/2 tablespoons olive oil

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