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.
