New England Halibut Stew
Like clam chowder? You’ll love this unique twist. Halibut stew is creamy, meaty, and packed with hearty vegetables—like a tasty trip to old New England.
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- 1/4 pounds thick-sliced bacon, chopped
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, coarsely chopped
- 3/4 pounds small red potatoes, chopped
- 3 tablespoons fresh thyme, chopped
- 1 1/2 cups vegetable broth
- 3/4 cup heavy cream
- 1/2 cup dry white wine
- 1 1/2 pounds halibut fillets, cut into 2-inch pieces
- kosher salt
- freshly ground black pepper
- In a Dutch oven over medium heat, sauté the bacon until crisp and golden, about 8 minutes. Transfer to a paper towel-lined plate and set aside.
- Add the onion, celery, carrots and potatoes to the pot, increase the heat to medium-high, and sauté just until the vegetables are softened and golden, 3 to 4 minutes. Stir in 2 Tbs. of the thyme. Add the broth, cream and wine and bring to a gentle simmer. Stir in the reserved bacon.
- Add the fish, cover and cook until the fish is opaque throughout and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and garnish with the remaining 1 Tbs. thyme. Serve immediately. Serves 4 to 6.