New England Fish Stew
Why This Recipe Works
For a New England fish stew with chunks of white fish, onions, potatoes, and bacon floating in a briny, creamy broth, we cut our fish fillets into 4-ounce pieces, small enough to sink down into the stew liquid but large enough to hold their shape, making for only a minimum of flaking. Homemade fish stock and heavy cream make a real difference and were the two main liquid elements in this fish stew recipe. Red-skinned potatoes were the obvious choice for this dish and performed admirably when cut into 1-inch chunks.