Fish Stew for Four


Courtesy of Cod Sounds 


2 Tbsp. butter
4 strips of bacon, diced
1 small diced onion
4 medium potatoes, peeled and sliced very thin by hand or mandolin
1 large carrot, peeled and sliced 1/8” thick
1 ½ lbs white fish, preferably cod, filleted
4 L fish stock
½ tsp summer savory
½ tsp salt
¼ tsp pepper


  1. On medium heat, fry the bacon and onion in butter just until translucent. 
  2. Layer in the potato and carrot slices to create a layer all over the bottom of the pot
  3. Lay your full fish fillets over top. Add stock.
  4. Sprinkle with savory, salt and pepper then cover tight and bring to a boi. 
  5. Reduce heat and simmer for five to seven minutes.


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