Fast & Simple Fish Stew

You can make this dish with any kind of fish, or shellfish.  I happened to have some salmon and ling cod in the freezer that needed to be used up!

Recipe for four:
1/2 pound fillet salmon, skin and pin bones removed, cubed
1/2 pound ling cod, skin and pin bones removed, cubed
1 yellow onion, chopped
2 carrots, chopped
1 stalk celery, chopped
1 leek, chopped
4 cloves garlic, finely chopped
4 red potatoes, peeled, cubed and boiled
4 rashers bacon, cut into small pieces
1 pint heavy cream
1/2 c white wine,
1 c fish or veggie stock
1 T butter
pinch S&P
pinch chili flakes
olive oil
parsley for garnish
grilled sourdough bread

First lightly brown the bacon in deep heavy pan, then set aside.  Using the same pan add the butter, onion, carrot, celery, leek and garlic, then season with chili flakes, salt and pepper.  Cook until soft but not brown.

When done add the wine and reduce almost all the way, then add the stock and reduce a little bit.

Now add the cream, potatoes and fish.  If it's to thick you can add some more stock if needed.  Cook on medium low heat until the fish only just cooked.  Bingo it's that quick and easy!

Serve into warm bowls, garnished with parsley and a piece of grilled sourdough bread.

Bon Appetit!  Chef Hobbes