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Cod Stew with Potatoes and Bacon




Source of Recipe


JIM






Recipe Introduction


Learned in Maine while on workshops. Very Simple but delcious stew.





List of Ingredients



• 4 oz sliced bacon cut into 1/4 inch pieces
  
• 1 medium onion, diced
  
• 1/2 cup dry white wine
  
• 2 cups chopped canned tomatoes with their juice
  
• 2 large bay leaves
  
• 1/8 tsp cayenne pepper
  
• Salt and pepper
  
• 4 1/2 cups fish stock
  
• 3 medium boiling potatoes cut into 1/2 in cubes
  
• 1/2 cup heavy cream
  
• 3 lbs cod fillets, rinsed, patted dry and cut into 3 or 4 ounce pieces.
  
• 1/4 cup minced fresh parsley leaves
  






Instructions



1. Fry bacon in large soup kettle over medium heat until nicely browned (about 7 minutes)
   
2. Remove bacon with slotted spoon and set aside.
   
3. Add the onion to bacon fat and cook over medium heat until soft. (10 minutes)
   
4. Add wine and simmer until reduced by half (2 - 3 minutes)
   
5. Add tomatoes, bay leaves, cayenne pepper and salt and pepper to taste.
   
6. Bring to a boil. Reduce heat and simmer until mixture has thickened to tomato sauce consistency - 15 - 20 minutes.
   
7. Add fish stock and potatoes and bring to a boil.
   
8. Reduce heat and simmer until potatoes are almost tender 10 - 15 minutes.
   
9. Add cream
   
10. Adjust seasonings with salt and pepper or cayenne to taste.
    
11. Add fish pieces and simmer, stirring a few time to ensure even cooking for 5 minutes.
    
12. Remove kettle from heat, cover and let stand until fish is just cooked through about 5 minutes.
    
13. Stir in bacon and parsley, discard bay leaves and serve.
    






Final Comments


Traditional New England Cod Stew