Total Time
1hr
Prep 30 mins
Cook 30 mins

In 'Williams-Sonoma Essentials of Slow Cooking'

Ingredients Nutrition

Directions

  1. In a Dutch oven over med-high heat, saute the bacon until crisp and golden, about 8 minutes.
  2. Transfer to a paper towel-lined plate and set aside.
  3. Add the onion, celery, carrots, and potatoes to the pot; increase heat to med-high and saute just until the vegetables are softened and golden, 3-4 minutes.
  4. Stir in 2 tablespoons of the thyme.
  5. Add the broth, cream and wine, and bring to a gentle simmer.
  6. Stir in the reserved bacon.
  7. Add the fish, cover, and cook until the fish is opaque throughout and the vegetables are tender, 10-12 minutes.
  8. Season to taste with salt and pepper.
  9. Ladle the stew into warmed bowls and garnish with the remaining 1 tablespoon thyme.
  10. Serve at once.