Irish Fish Stew

Course Main Dishes

Ingredients in this Recipe

1 bay leaf
1 celery stalk, chopped
1 medium onion, chopped into ¼” pieces
1 medium turnip, peeled and cut into ½” pieces
1 pound cod fillets, rinsed, patted dry and cut into 3” chunks (they’ll break up once cooked)
1 tablespoon chives, minced
1 tablespoon flour
1/2 cup heavy cream
1/2 teaspoon fresh thyme, minced
1/4 cup dry white wine
2 cloves garlic, crushed
2 ounces thick cut bacon, cut into ¼” cubes
2 tablespoons olive oil
2 tablespoons parsley, minced
3 cups fish stock (recipe follows)
3 dried shitake mushroom (optional but good to keep in your pantry for flavor boosting)
3 pounds fish heads, bones, fins – or whatever treats your fishmonger gives you… Rinse before using
4 small new potatoes, red skin scrubbed and left on, cut into ½” pieces
5 whole black peppercorns
6 cups water
Salt and freshly ground pepper to taste

See Full Recipe at Food52