Smokey Shrimp And Halibut Stew

Credits

by Bon Appetit Feb 2002 pg 76

Ingredients

• 8 oz smoked bacon slices, coarsley chopped
• 2/3 cup chopped onion
• 1 6 oz red-skinned potato, unpeeled, cut into 1/2 inch pieces
• 1 medium fennel bulb, coarsely chopped; 2 tbs fronds chopped and reserved
• 1.25 cups dry white wine
• 1 cup canned low-salt chicken broth
• 1 8oz bottle clam juice
• 1 14.5 oz can diced tomatoes in juice
• 1 tsp chopped fresh thyme
• 1.5 lbs halibut fillet, cut into 2.5 inch pieces
• 1 lb uncooked large shrimp, peeled
• 1/4 cup italian parsley

Directions

Saute bacon in large pot over medium-high heat until crips, about 10 minutes. Transfer 1/3 of bacon to bowl. Add onion to remaining bacon and drippings in pot; saute 5 minutes. Add potato and fennel bulb; saute 5 minutes. Add wine; bring to a boil. Add broth, clam juice, tomatoes with juices, thyme and reserved fennel fronds; bring to boil. Reduce heat and simmer until potatoe is tender, about 5 minutes.

Add halibut and shrimp to pot; cover and cook until opagque in center, about 3 minutes. Season with salt and pepper. Stir in parsley and bacon and serve.

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