There’s nothing like the combination of flavors in this Fish Stew. The way the fish, bacon, and onions meld together as they stew in the white wine base can’t compare to anything else. This is an amazing seafood dish that features a literal “ocean” of flavors!
- 6 slices good quality bacon without nitrates
- 1 tablespoon butter
- 2 garlic cloves
- 1 1/2 large onions
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 4 cups peeled, seeded and chopped tomatoes or 1 28-ounce can of plum tomatoes, diced
- 2/3 cup vermouth or white wine
- 2 1/2 cups fish stock
- 2 cups diced potatoes
- 2 pounds skinless flounder fillets cut into large chunks
- kosher salt and freshly ground black pepper
- fresh flat leaf parsley for garnish
- 1/2 lemon
Fry bacon in a large saucepan over medium heat until light brown, but not crisp. Remove from the pan and drain on paper towels.
Melt the butter in the pan with the bacon fat. Add the onions and cook, stirring occasionally, for 3 to 5 minutes or until soft. Add the garlic and herbs and continue cooking for 1 minute, stirring constantly. Add the tomatoes, vermouth or wine, and stock and bring to a boil.
Lower the heat, cover, and simmer the stew for 15 minutes. Add the potatoes, cover again, and simmer for 10 to 12 minutes or until the potatoes are almost tender.
Add the chunks of fish and the bacon strips. Leave uncovered and simmer for 5 minutes, or until the fish is just cooked and the potatoes are tender. Season with salt and pepper. Squeeze the juice of half a lemon to add brightness. Garnish with flat leaf parsley.