New England Halibut Stew
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 113.39 g thick sliced bacon, chopped
- 1 yellow onion, chopped
- 2 celery ribs, chopped
- 2 carrots, coarsely chopped
- 340.19 g small red potato, diced
- 44.37 ml chopped fresh thyme
- 354.88 ml vegetable broth or 354.88 ml bottled clam juice
- 177.44 ml heavy cream
- 118.29 ml dry white wine such as sauvignon blanc wine
- 680.38 g halibut fillets, cut into 2-inch pieces
- salt
- fresh ground black pepper
directions
- In a Dutch oven over med-high heat, saute the bacon until crisp and golden, about 8 minutes.
- Transfer to a paper towel-lined plate and set aside.
- 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.
- Stir in 2 tablespoons of the thyme.
- Add the broth, cream and wine, and bring to a gentle simmer.
- Stir in the reserved bacon.
- Add the fish, cover, and cook until the fish is opaque throughout and the vegetables are tender, 10-12 minutes.
- Season to taste with salt and pepper.
- Ladle the stew into warmed bowls and garnish with the remaining 1 tablespoon thyme.
- Serve at once.
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