Saffron Fish Chowder with Leeks and Fennel

Name: Saffron Fish Chowder with Leeks and Fennel
Ingredients: 6 slices bacon, cut into 1-inch pieces; 3 leeks, halved lengthwise and chopped, white and light green parts only; 1 large fennel bulb, halved and thinly sliced; 1 cup carrots, diced; ½ cup celery, diced; 1 tablespoon garlic, minced; 2 ½ cups vegetable stock or bottled clam juice; 1 cup water; ¾ cup dry white wine; 1 pound baby potatoes, halved; ½ teaspoon saffron threads, crumbled; 1 cup coconut milk, lite or regular; 2 teaspoons fresh thyme leaves; 1 pound each salmon and mahi-mahi fillets*, cut into 1 ½-inch cubes