Fish Stew
Ingredients
- 20 gr butter
- 2 medium-sized onions, finely chopped
- 2 cloves garlic, crushed
- 1/2 teaspoon dried thyme
- 500 gr pomodori or regular tomatoes, skinless, seedless and chopped
- 1 1/2 dl dry white wine
- 4 dl fish stock
- a drizzle of extra virgin olive oil
- 200 gr breakfast bacon, thinly sliced and cut in pieces of about 2/3 cm
- 300 gr firm potatoes, chopped in cubes of about 2 cm
- 800 gr to 1 kilo firm white fish
- black pepper to taste
Instructions
Serves: 4. In a large pan, melt the butter on low heat and, for a few minutes, gently fry onion and garlic until they are soft. Add thyme and give everything a gentle stir; add tomatoes, white wine and fish stock, turn on the heat and bring to the boil. Bring down the heat again, put a lid on and let this simmer for about 20 minutes. Meanwhile, fry the bacon in a drizzle of olive oil and put it on kitchen paper to dry. Do not let it get too crispy. Let the potatoes cook in boiling water for about 10 minutes (or more if needed) until they are still firm, but are almost done. Drain them and add to the stew. About five minutes later, add fish and bacon and leave the stew at simmering point for 5 to 10 minutes more, until the fish is done. Serve immediately.