Cookbook

Fisherman's stew

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Ingredients

  • 4 strips lard, in 2-in. pieces
  • 1 large oignon, chopped
  • 2 large p-d-t, diced
  • 1 large tomate, can (28 oz)
  • 1 cup vin blanc
  • 1/2 Tbsp worcestershire sauce
  • 4 feuille de laurier
  • 2-3 gousses ail, minced
  • 1/2 tsp poivre
  • 2 lb filets de poisson

Instructions

In large nonstick kettle, cook bacon until crisp. Add onion and potatoes to bacon and drippings and cook, stirring, until onion is soft, about 10'. Add tomatoes and their liquid. Stir in wine, Worcestershire sauce, bay leaves, garlic and pepper. Cover and simmer until popoatoes are tender, about 30'. Cut fish into 2-in pieces; add to vegetable mixture as soon as potatoes are tender, stirring gently to combine with sauce. Cover and continue cooking until flesh inside is just opaque, about 5'. Salt to taste.

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