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New England Fish Stew
The best fish stew from North America
The best fish stew from North America
Cook Time
20
minutes
mins
Total Time
20
minutes
mins
Servings
6
people
Ingredients
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:
491
kcal
|
Carbohydrates:
25
g
|
Protein:
57
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
165
mg
|
Sodium:
848
mg
|
Potassium:
1552
mg
|
Fiber:
3
g
|
Sugar:
4
g