Fisherman's Stew
The way the fish, bacon, and onions meld together as they stew in the white wine base can't compare to anything else.
Ingredients
- 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
Instructions
- 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.
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