Description
A hands-off fish stew recipe where everything simmers together — no stirring needed. Full of tender fish and vegetables in a rich broth.
Ingredients
- 1/2 pound bacon
- 7 small white potatoes, peeled and sliced 1/4 inch thick
- 6 (3 ounce) fillets whitefish
- 3 large onions, peeled and thinly sliced
- salt and pepper to taste
- 2 (10.75 ounce) cans manhattan style clam chowder
- 1 (28 ounce) can crushed tomatoes
Directions
- Line the bottom of a large pot with bacon. Place a layer of potatoes over the bacon; then a layer of fish, in bite-size pieces; then a layer of onion slices, without separating the rings; and finally salt and pepper. Repeat layers, not including bacon, and finish with a final potato layer. Top with the chowder and crushed tomatoes. Pour in enough water so that all is covered.
- Cover and simmer, without stirring, over medium heat, until potatoes are tender -- 1 hour.
