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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 2 |
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When I saw the original recipe in a gourmet food magazine, I thought yuk - fish and cabbage! . But, as I reread the ingredients I knew this would be a keeper. I was right, this stew is on my 5 star list! I like a soupier version so I use a 3rd bottle of clam juice, a whole cup of cream snd 1/2 cup of white wine - it's delicious! Ingredients:
4 slices bacon, diced |
1 large onion, chopped |
2 (8 ounce) bottles clam juice |
1 large baking potato, peeled and cut into 3/4 cubes |
3 cups sliced green cabbage |
10 ounces boneless skinless cod, cut into 1 inch pieces (you can substitute another firm fleshed, mild tasting white fish such as pollock) |
1/2 cup heavy cream |
2 tablespoons chopped chives |
salt |
white pepper |
Directions:
1. Fry bacon in a 4 1/2 qt (or larger) sauce pan until crisp.
2. Remove bacon with a slotted spoon and drain on paper towels.
3. Add onion to drippings and sautee until golden.
4. Add clam juice and potato, bring to a boil, reduce heat and simmer until potato is tender.
5. Add cabbage, and simmer 2 minutes.
6. Add fish and simmer until fish turns opaque.
7. Add cream, bacon, chives, salt and white pepper and simmer 1 minute before serving.
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