Cod Stew with Potatoes and Bacon
NOTE: This simple New England–style fish stew contains just cod,
potatoes, onions, and bacon. Other firm, white-fleshed fish fillets
may be used, but cod is the most authentic choice. The stew is
delicious as is but can be enriched with a little heavy cream just
before serving if you like. Serves six to eight.
4 ounces sliced bacon, cut into 1/4-inch pieces
1 medium onion, diced
1/2 cup dry white wine
2 cups chopped canned tomatoes with their juice
2 large bay leaves
1/8 teaspoon cayenne pepper, or to taste Salt and ground black pepper
41/2 cups Fish Stock or Cheater's Fish Stock
3 medium boiling potatoes, cut into 1/2-inch cubes
1/2 cup heavy cream (optional)
3 pounds cod fillets, rinsed, patted dry, and cut into 3-to 4-ounce pieces
1/4 cup minced fresh parsley leaves
INSTRUCTIONS:
1. Fry bacon in large soup kettle over medium heat until nicely browned, about 7 minutes. Remove bacon with slotted spoon and set aside. Add onion to bacon fat and cook over medium heat until softened, about 10 minutes. Add wine and simmer until reduced by half, 2 to 3 minutes. Add tomatoes, bay leaves, cayenne pepper, and salt and pepper to taste. Bring to boil, reduce heat, and simmer until mixture has thickened to tomato sauce consistency, 15 to 20 minutes.
2. Add fish stock and potatoes and bring to boil. Reduce heat and simmer until potatoes are almost tender, 10 to 15 minutes. Add cream, if using. Adjust seasonings with salt, pepper, and cayenne to taste.
3. Add fish pieces and simmer, stirring a few times to ensure even cooking, for 5 minutes. Remove kettle from heat, cover, and let stand until fish is just cooked through, about 5 minutes. Stir in bacon and parsley, discard bay leaves, and serve immediately.