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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The original (base) recipe came from Food Everyday Jan/2006 issue. I made just a few changes to suit our tastes...and it became a perfect fish stew!! Ingredients:
4 slices bacon, cut in 1/2 inch pieces |
1 large onion, chopped |
2 medium carrots, chopped |
1 bell pepper, cut into large junks |
2 garlic cloves, crushed |
1 teaspoon red pepper flakes |
28 ounces plum tomatoes with liquid |
16 ounces bottled clam juice |
1/2 teaspoon dried thyme |
1 tablespoon chopped fresh thyme |
2 medium baking potatoes, peeled and cut into chunks |
1 lb cod, cut into 2 inch pieces |
Directions:
1. In a large pot or dutch oven, cook bacon over med heat until browned and crisp.
2. Drain on paper towels and discard all but 1 tsp of fat.
3. Add onion, carrots, bell pepper and garlic. cook until softened about 10 minutes.
4. Add tomatoes and their juice(breaking tomatoes up with a spoon), clam juice and 1 1/2 cups water; bring to boil.
5. Add potatoes, dried thyme and pepper flakes; reduce heat for a simmer. cook until potatoes are tender, but not falling apart. (15 to 20 minutes).
6. Add fish; cover and cook until opaque and flaky, about 5 minutes. Season with salt and pepper and garnish with fresh thyme.
7. Serve with crusty bread!
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