and by Dolphin, we're talkin' the fish... not the mammal
Heat the bacon fat in a large pot, add onion, celery, carrots, potato, garlic and the bay leaves and cook over med heat for 10 minutes. Add the bell peppers, jalapenos, grated ginger and simmer for another 5 minutes. Add Clam based and fish and then add enough water to cover all ingredients and bring to a boil. Reduce heat and cook for about 20 minutes. Make a roux by mixing the butter and flour in a sauce pan and simmer for about 10 minutes. Add the roux to the soup and bring to a boil, stirring until you read a thick consistency. Add cream to thin soup to desired consistency. Add salt and pepper to taste.