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New England Fish Stew




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe from Joe Barkson, The Chef AT Worldwide Recipes modified to be GFCF by BL Olson


List of Ingredients




1/4 lb (110 g) chicken or turkey bacon cut into 1/4-inch (5 mm) pieces
2 medium onions, chopped
3 Tbs (45 ml) rice, corn or gf flour blend
1/2 cup (125 ml) dry white wine (or white grape juice)
3 cups (750 ml) fish stock
1 cup (250 ml) coconut cream or DariFree mixed double strength
1 lb (450 g) red potatoes with their skin, cut into 1-inch (2 cm) pieces
1 lb (450 g) turnips, peeled and cut into 1-inch (2 cm) cubes
2 bay (laurel) leaves
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
3 lbs (1.35 Kg) firm white fish fillets such as cod or haddock cut
into 4-ounce (110 g) pieces
Chopped fresh parsley for garnish

Recipe



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 coconut 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.

Serves 6 to 8. May be doubled and freezes well.

Note: Any firm white fish can be added to this stew, but haddock and cod are the most traditional. Other suitable fish include striped bass, halibut, and hake.