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
- 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 with their skin 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 firm white fish fillets 1.35 Kg, 110 g, cod or haddock
- 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.