Fish Stew with Fennel & Potatoes
Created by Chef Emily Petersonthegourmandandthepeasant.com
Course: Meat, Poultry Seafood Entrees
Season(s): Fall
Ingredients
- 3 tablespoons butter
- 3 slices bacon, cut crosswise into lardons
- 2 medium onions, finely chopped
- 1 medium bulb fennel, chopped
- 1 quart fish stock
- 1 cup white wine
- 2 large potatoes, peeled and diced
- A pinch of thyme
- 1 bay leaf
- A dash of cayenne pepper
- 1 cup milk
- 1 cup heavy cream
- sea salt and pepper
- 2 pounds firm-fleshed white fish, like cod, bass or fluke
- 2 pounds scallops, sliced in half if large
Instructions
In a heavy-bottomed pot, melt the butter, then add the bacon. Cook until crisp, then remove the bacon to a paper towel lined plate and reserve. Into the pot, add the onions and cook until softened, then add the fennel and continue to cook until all is soft. Add the stock, wine, potatoes, thyme, bay leaf and cayenne. Simmer gently until the potatoes are tender, about 15 minutes. Remove the bay leaf and discard. Add the milk and the heavy cream, bring to a simmer. Taste and add salt and pepper to taste. Add the fish and the scallops and just heat through – don’t boil or the fish will start to fall apart. Top each serving with reserved bacon. Serve immediately with a slice of crusty bread.
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