

Its topping of layered potatoes make it a pretty dish (in a rustic sort of way) to serve straight from the pot at the table. Make sure you've got plenty of warm, crusty bread handy to sop up all the delicious sauce.
Cheers - Steve
Jasper White's Fish Stew
Twice adapted/modified from a recipe in White's 50 Chowders Cookbook
Ingredients:
- 12 ounces of bacon, cut into lardons
- 3 large onions, halved and thinly sliced
- 4 ribs celery, roughly chopped
- 1 head of fennel, trimmed, cored and roughly chopped
- 2 bay leaves
- 1 tablespoon minced, fresh thyme
- kosher salt and freshly ground black pepper to taste
- pinch of cayenne pepper
- 2/3 cup dry white wine
- 2 pounds yukon gold potatoes, peeled and sliced 1/4 think.
- 4 tablespoon melted butter
- 2 1/2 pounds thick white fish filets (hake, haddock, cod)
- 2 cups (2 - 8 0unce bottles) clam juice
- 2/3 cup heavy cream
- 4 scallions, thinly sliced
Source: www.ouichefnetwork.com
RELATED VIDEO

Seafood Recipes - Easy Baked Fish Fillets

Cod in Parsley Sauce Recipe | Marco Pierre White

Fish Stew - Brazil