Fresh Large Atlantic Haddock Fillet Fresh Haddock Fillet (Skinned) is delicious, fresh white fish that everyone will love. Ready to cut and prepare in any haddock dish. This fresh haddock from the icey cold North Atlantic is a major crowd pleaser. Features: Fresh Wild Caught Product of U.S.A. or Iceland Skinless Price Per Pound Ship Within Continental U.S.A. Only Recipe: New England Fish Stew 1/4 lb (110 g) bacon cut into 1/4-inch (5 mm) pieces 2 medium onions, chopped 3 Tbs (45 ml) all-purpose flour 1/2 cup (125 ml) dry white wine 3 cups (750 ml) fish stock or clam juice 1 cup (250 ml) heavy cream or half-and-half 1 lb (450 g) red potatoes with their skin, cut into 1-inch (2 cm) pieces 1 lb (450 g) turnips, peeled and cut into 1-inch (2 cm) cubes 2 bay (laurel) leaves 1/2 tsp (2 ml) dried thyme Salt and freshly ground pepper to taste 3 lbs (1.35 Kg) firm white fish fillets such as cod or haddock cut into 4-ounce (110 g) pieces Chopped fresh parsley for garnish Cook the bacon in a large heavy pot over moderate heat until it begins to crisp, about 5 minutes. Add the onions and cook, stirring frequently, until the onions are tender but not browned, about 10 minutes. Stir in the flour and cook for 2 minutes. Stir in the wine and fish stock and bring to a boil, stirring frequently. Add the cream, potatoes, turnips, bay leaves, thyme, salt, and pepper and simmer until the potatoes and turnips are almost done, about 15 minutes. Add the fish and simmer gently for 7 minutes. Remove from the heat and let stand covered until the fish is cooked through, 2 to 3 minutes. Serve garnished with chopped parsley. Serves 6 to 8. haddock
