New England Halibut Stew

In 'Williams-Sonoma Essentials of Slow Cooking'

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄4 lb  thick sliced bacon, chopped
• 1  yellow onion, chopped
• 2  celery ribs, chopped
• 2  carrots, coarsely chopped
• 3⁄4 lb small red potato, diced
• 3  tablespoons  chopped fresh thyme
• 1 1⁄2 cups vegetable broth or 1 1⁄2 cups bottled clam juice
• 3⁄4 cup heavy cream
• 1⁄2 cup  dry white wine such as  sauvignon blanc wine
• 1 1⁄2 lbs halibut fillets, cut into 2-inch pieces
•  salt
•  fresh ground black pepper

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.