Blackfish Stewed With Corn

Name: Blackfish Stewed With Corn
Total time: 1 h
Yield: 4 servings
Ingredients: 2 strips thick-sliced bacon, minced; 2 slices white sandwich bread, crusts removed, finely diced; 1 tablespoon minced chives; 8 small red-skinned potatoes, about 1/2 pound, quartered Salt; 2 tablespoons unsalted butter; 2 small leeks, white and light green parts only, chopped; 1 cup dry white wine; 2 cups fresh corn kernels, stripped from about 3 ears; 1 teaspoon sugar; 1 cup fish stock; 3/4 cup heavy cream; Freshly ground white pepper; 1 1/4 pounds blackfish fillets, in 3-inch pieces (monkfish may be substituted)

By Florence Fabricant

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: Weakies, Blackies and Blues: In Praise of Local Fish

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Ingredients

Yield:4 servings

2strips thick-sliced bacon, minced
2slices white sandwich bread, crusts removed, finely diced
1tablespoon minced chives
8small red-skinned potatoes, about ½ pound, quartered Salt
2tablespoons unsalted butter
2small leeks, white and light green parts only, chopped
1cup dry white wine
2cups fresh corn kernels, stripped from about 3 ears
1teaspoon sugar
1cup fish stock
¾cup heavy cream
Freshly ground white pepper
1¼pounds blackfish fillets, in 3-inch pieces (monkfish may be substituted)

Ingredient Substitution Guide

Preparation

Step 1
Place bacon in a skillet and sauté over medium heat until browned. Remove from pan, leaving as much fat as possible in pan, and drain on paper towel. Add bread to pan and sauté, stirring, until uniformly brown. Mix bacon and bread in a small dish and fold in chives. Set aside.
Step 2
Place potatoes in a pot of salted water, bring to a boil, reduce heat and simmer until tender, about 10 minutes. Drain, cover and set aside.
Step 3
Meanwhile, melt butter in a large sauté pan. Add leeks and sauté over low heat until tender. Add wine, bring to a boil and reduce until wine barely films pan. Stir in corn and sugar, cook a minute or two, then add stock. Bring to a simmer. Add cream and bring to a boil. Season mixture with salt and pepper to taste.
Step 4
Add blackfish, reduce heat and gently simmer until fish is cooked through, 6 to 8 minutes. Divide fish and potatoes among 4 soup plates. Spoon hot cream, corn and leek broth over each portion. Sprinkle bacon mixture on top and serve.