Cod and Cabbage Stew

When I saw the original recipe in a gourmet food magazine, I thought "yuk - fish and cabbage!". But, as I reread the ingredients I knew this would be a keeper. I was right, this stew is on my 5 star list! I like a soupier version so I use a 3rd bottle of clam juice, a whole cup of cream snd 1/2 cup of white wine - it's delicious!

• Ready In: 55 mins
• Serves: 2

Ingredients

• 4  slices bacon, diced
• 1  large onion, chopped
• 2 (8 ounce) bottles  clam juice
• 1  large baking potato, peeled and cut into 3/4 cubes
• 3  cups  sliced green cabbage
• 10  ounces boneless skinless cod, cut into 1 inch pieces (you can substitute another firm fleshed, mild tasting white fish such as pollock)
• 1⁄2 cup heavy cream
• 2  tablespoons  chopped chives
•  salt
•  white pepper

Directions

1. Fry bacon in a 4 1/2 qt (or larger) sauce pan until crisp.
2. Remove bacon with a slotted spoon and drain on paper towels.
3. Add onion to drippings and sautee until golden.
4. Add clam juice and potato, bring to a boil, reduce heat and simmer until potato is tender.
5. Add cabbage, and simmer 2 minutes.
6. Add fish and simmer until fish turns opaque.
7. Add cream, bacon, chives, salt and white pepper and simmer 1 minute before serving.