New England Fish Stew

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             FOOD FUNNY
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Here's some sound advice from Rosemary Zwick:

Take life with a pinch of salt... a wedge of lime, and a shot of tequila.

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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 Wed Apr 1 18:40:28 2009