New England Fish Stew

New England Fish Stew is a delicate tasty dish that is perfect all year round. I use cod and haddock but fish pie mix is also good. This recipe can be served as a starter, main course and as a snack. This is a traditional stew with fish, bacon and vegetables with a touch of white wine

New England Fish Stew

The best fish stew from North America

4.73 from 40 votes

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Course: Main Dish

Cuisine: American

Keyword: Alcohol, Bacon, Casserole, Dairy, Seafood, Vegetables

Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 people

Calories: 491kcal

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Ingredients

 

MetricImperial

• 1/4 lb bacon 110 g, 5 mm
• 2 medium onions chopped
• 3 tbsp all-purpose flour 45 ml
• 1/2 cup dry white wine 125 ml
• 3 cups fish stock 750 ml
• 1 cup heavy cream 250 ml
• 1 lb red potatoes 1in pieces, 450 g
• 1 lb turnips peel/ cut into 1-inch (2 cm) cubes, 450 g
• 2 fresh bay leaves laurel
• 1/2 tsp dried thyme 2 ml
• 3 lbs white fish fillets 1.35 Kg, 110 g, cod or haddock
• parsley
• Salt
• parsley

Instructions

• 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.

Nutrition

Calories: 491kcal | Carbohydrates: 25g | Protein: 57g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 165mg | Sodium: 848mg | Potassium: 1552mg | Fiber: 3g | Sugar: 4g