A really nice Fish Stew Alice's mother cut out of the newspaper a long time ago.....

Fish Stew

 

Preparation: 35 minutes

Total time, 35 minutes

Calories/serving: about 350 calories

Serving 6, - makes about 7 cups

 

Ingredients

3 slices bacon

1 cup chopped onion

1 cup sliced carrots

1/2 cup chopped celery

1/2 cup chopped red or green pepper

1 8 oz. bottle of clam juice

1/3 cup dry white wine

1/4 -1/2 tsp. salt

1/2  tsp. dry mustard

1/4 - 1/8 tsp. black pepper

1 bay leaf

1 lb. cod or other white fish, cut into 1” pieces

3 Tbsp. butter or margarine

1/4 cup all-purpose flour

1 1/2 cups milk

1 8 oz. can cream-style corn

1/2 cup half and half

1/3 cup shredded extra-sharp Cheddar cheese

Directions

1. In 10” skillet, cook bacon over medium heat until crisp. Remove; drain on paper towels. Pour off all but 2 Tbsp.

fat from skillet. Add onion, carrots, celery and red or green pepper. Cook, stirring often, 8 minutes or until onion is

soft. Add clam juice, wine, salt, mustard, black pepper and bay leaf. Bring to a boil. Add fish, Reduce heat; cover

and simmer 10 minutes or until fish flakes easily when tested with fork. Remove bay leaf.

2. Meanwhile, in a 3-quart sauce-pan, melt butter over medium heat. Stir in flour and cook 1 minute. Gradually stir

in milk. Cook over medium-high heat, stirring constantly, 3 minutes or until thickened. Stir in corn and half and half;

heat through. Add fish mixture. Crumble bacon. Before serving, sprinkle soup with bacon and cheese.

 

**Note:

Cheddar cheese ranges in flavor from mild to extra-sharp. If recipe calls for shredded cheese, the cheese can be

purchased in 4-oz. pack, but it is more economical to buy it in a wedge or stick and shred it yourself. Cheese keeps

best when refrigerated, but can also be frozen. Wrap pieces no larger than 1/2 lb. in moisture and vapor-resistant

wrap and store a 0°F. Frozen cheese will retain its flavor but may become crumbly.

 

From the kitchen of Alice & Bob P.