1. Combine first 8 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain mixture through a colander over a bowl, reserving broth and vegetable mixture. Return broth to pan; bring to a simmer. Add fish to pan. Cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from cooking liquid using a slotted spoon; reserve 1 cup plus 2 tablespoons cooking liquid. Discard remaining cooking liquid.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 1 minute or until tender, stirring constantly. Stir in 2 tablespoons vinegar and mustard; cook 1 minute, stirring occasionally. Stir in 2 tablespoons reserved cooking liquid, remaining 1 tablespoon vinegar, syrup, oil, salt, and pepper; cook 30 seconds, stirring occasionally. Stir in bacon.
3. Place about 3/4 cup vegetable mixture in each of 4 shallow bowls; top each with 1/4 cup remaining cooking liquid. Place 1 bread slice and 1 fish fillet in each serving. Drizzle each serving with about 1 tablespoon bacon mixture. Garnish with parsley sprigs, if desired.