New England Fish Stew

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            FOOD FUNNY
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Thanks again to Anna Welander for today's food funny:

"Happiness is finding two olives in your martini when you're hungry."

- Johnny Carson

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            TODAY'S RECIPE
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Any firm white fish can be added to this stew, but haddock and cod are
the most traditional. Other suitable fish include striped bass, halibut,
and hake.

New England Fish Stew

1/4 lb (110 g) bacon cut into 1/4-inch (5 mm) pieces
2 medium onions, chopped
3 Tbs (45 ml) all-purpose flour
1/2 cup (125 ml) dry white wine
3 cups (750 ml) fish stock or bottled clam juice
1 cup (250 ml) heavy cream or half-and-half
1 lb (450 g) red potatoes with their skin, cut into
1-inch (2 cm) pieces
1 lb (450 g) turnips, peeled and cut into 1-inch (2 cm) cubes
2 bay (laurel) leaves
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
3 lbs (1.35 Kg) firm white fish fillets such as cod or haddock
cut into 4-ounce (110 g) pieces
Chopped fresh parsley for garnish

Cook the bacon in a large heavy pot over moderate heat until it begins
to crisp, about 5 minutes. Add the onions and cook, stirring
frequently, until the onions are tender but not browned, about 10
minutes. Stir in the flour and cook for 2 minutes. Stir in the wine
and fish stock and bring to a boil, stirring frequently. Add the
cream, potatoes, turnips, bay leaves, thyme, salt, and pepper and
simmer until the potatoes and turnips are almost done, about 15
minutes. Add the fish and simmer gently for 7 minutes. Remove from
the heat and let stand covered until the fish is cooked through, 2 to
3 minutes. Serve garnished with chopped parsley. Serves 6 to 8.
Received on Sun Jan 4 02:05:03 2004