Ingredients
- 2 tablespoons Unsalted Butter
- 2 onions (medium), finely chopped
- 3 slices smoky bacon, chopped
- 2 bay leaves
- 2-3 sprigs fresh thyme
- 3-4 red potatoes, diced (skin on)
- 8 ounces clam juice or fish stock
- Salt and freshly ground black pepper to taste
- 2 pounds fresh Motts Channel Seafood fish of your choice cut into bite-sized pieces
- 2 cups heavy cream
- 1/2 cup milk
- 1 tablespoon fresh parsley, chopped finely
Servings:
Instructions
- In a large pot, melt the butter and sauté the onions over medium heat until soft.
- Add the smoky bacon and continue to fry until it the bacon is cooked through, about 3-4 minutes.
- Add in the fresh thyme, bay leaves and potatoes and cook gently for 2-3 minutes before adding the clam juice or fish stock.
- Season well with salt and pepper.
- Simmer for 10-15 minutes until the potatoes are tender yet firm.
- Add the seafood and simmer gently for 5 minutes.
- Turn the heat to low and stir in the parsley and cream.
- Heat just until warm and serve.
Recipe Notes
Save the corned beef and cabbage for another year. This seafood stew recipe and its soda bread accompaniment will fill you up...no luck required.
Recipe and photo credit: cowlickcottagefarm.com
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