Prep 15 mins
Cook 45 mins
The original (base) recipe came from Food Everyday Jan/2006 issue. I made just a few changes to suit our tastes...and it became a perfect fish stew!!
- 4 slices bacon, cut in 1/2 inch pieces
- 1 large onion, chopped
- 2 medium carrots, chopped
- 1 bell pepper, cut into large junks
- 2 garlic cloves, crushed
- 1 teaspoon red pepper flakes
- 28 ounces plum tomatoes with liquid
- 16 ounces bottled clam juice
- 1⁄2 teaspoon dried thyme
- 1 tablespoon chopped fresh thyme
- 2 medium baking potatoes, peeled and cut into chunks
- 1 lb cod, cut into 2 inch pieces
- In a large pot or dutch oven, cook bacon over med heat until browned and crisp.
- Drain on paper towels and discard all but 1 tsp of fat.
- Add onion, carrots, bell pepper and garlic. cook until softened about 10 minutes.
- Add tomatoes and their juice(breaking tomatoes up with a spoon), clam juice and 1 1/2 cups water; bring to boil.
- Add potatoes, dried thyme and pepper flakes; reduce heat for a simmer. cook until potatoes are tender, but not falling apart. (15 to 20 minutes).
- Add fish; cover and cook until opaque and flaky, about 5 minutes. Season with salt and pepper and garnish with fresh thyme.
- Serve with crusty bread!