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Tuesday, January 4, 2011

Recipe: Cotriade (French traditional stew)

Makes 4 servings
Time: 1 hour

A traditional stew of northern France.

½ C minced bacon
1 large onions, roughly chopped
About 1 lb baking potatoes, peeled & cut into small chunks
Salt & freshly ground black pepper to taste
1 t fresh thyme leaves or ½ t dried thyme
6 C fish or chicken stock, preferably warmed
About 2 lbs fillets or steaks of white fish, cut into chunks
Juice of 1 lemon
Minced fresh parsley leaves for garnish

Place the bacon in a large, deep saucepan or casserole and turn the heat to medium-high. Cook, stirring, until it is crisp, about 10 minutes. Remove with a slotted spoon and set aside.
Turn the heat to medium and cook the onions in the bacon fat, stirring, until softened, about 5 minutes. Add the potatoes and cook, stirring occasionally, until they are well mixed with the onions and covered with fat. Season with salt, pepper, and thyme; stir, then add the stock.
Cook over medium heat until the potatoes are just tender, about 15 minutes.
Add the fish and cook another 5 to 10 minutes, until the fish is opaque and tender but not falling apart. Add the lemon juice, ladle into bowls, garnish, and serve.

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