Hubby went fishing and I let him take over a cooking video. Fish stew was on the menu: tautog (blackfish) and black sea bass, cubed, with bacon, potatoes, and our homemade stock. I think he rocked it.
Ingredients
- Fresh tautog / blackfish and black sea bass, filleted and cubed
- 3 stalks celery
- 1 large onion
- 1 lb bacon, chopped
- 2 cups heavy cream
- 3–4 russet potatoes, chopped
- Homemade stock (use this recipe)
- Butter and flour thickener
- Salt and pepper, to taste
- Fresh thyme and dill (he added these, not shown)
Steps
- Chop the bacon and cook it until it is crispy. Set some aside for topping.
- Add the celery and onion and cook until they soften.
- Add the chopped potatoes and homemade stock. Let it simmer until the potatoes are tender.
- Add the cubed fish and cook until it is just done.
- Stir in a butter and flour thickener, then the heavy cream. Season with salt, pepper, thyme, and dill.
- Serve with fresh bread or oyster crackers, and top with bacon crumbles.
Linewife notes
- Catch of the day: Tautog and black sea bass is what he brought home. Use what you have.
- The stock matters: This is why we keep homemade stock in the freezer. Homemade chicken stock recipe →
- How he likes it: Fresh bread or oyster crackers, and bacon crumbles on top.
Shop this recipe
The Made In cookware I use to make the stew.
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