Total time about 1-2 hours. Serves 4-5.
SHOPPING LIST:
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 Dry white wine
- Stock
- Bay leaves
- Savory or thyme
- Potatoes
- Fish
- Parsley or chives
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- Bacon
- Onion
- Celery
- Garlic
- Canned tomatoes
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1
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Fry bacon in soup pot over medium heat until browned but not crisp
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- 5-6 slices bacon, cut into half-inch pieces
- 1 T oil (if bacon has little fat)
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2
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Lower heat, then stir in and cook gently ("sweat") until onions are softened but not browned (7-10 minutes); stir in garlic during last minute or so
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- 1 large onion, diced or chopped
- 1 celery rib, chopped
- Optional: 1 carrot, finely chopped
- 1 Tb butter
- 1-2 cloves garlic, chopped or minced
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3
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Add to pot, bring to boil, then lower heat and simmer—covered—15-30 minutes
(more time is better!)
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- 28-oz can whole or diced tomatoes with juice
- about 2 cups (16 oz) stock
- 1-2 bay leaves
- 1/2 tsp dry savory or thyme, crushed
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4
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Stir in and continue cooking—covered—about 12 minutes or until potatoes are nearly tender
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- 3-5 medium potatoes, diced or cut into irregular chunks (see above)
- Half-cup or so (4-6 oz) dry white wine
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5
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Add and simmer, covered, about 5 minutes or until potatoes are tender and fish flakes easily
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- 1 to 2 pounds fish (see above)
- 1 Tb flour mixed with a small amount of cold water
- Salt and ground black pepper to taste
- Optional: Dash of balsamic vinegar
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To serve:
- Remove bay leaves
- Sprinkle servings with chopped parsley or chives.
- Add cream or a dollop of sour cream to servings.
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Bacon, fish and tomatoes make for a terrific blend of color and flavor. This one-pot meal is full of nutrition and easy to prepare. You'll get excellent results with either fish or chicken stock. Substitute bottled clam juice for fish stock. Stretch the cooking time as long as possible to develop flavor. Note: photo on right pictures one of my chowders, not this stew!
Potatoes. Medium-starch potatoes are the better choice for a creamy stew. Select varieties such as russets or Yukon Gold.