Blackfish Stewed With Corn Recipe

Name: Blackfish Stewed With Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 strips thick-sliced bacon, minced; 2 slices white sandwich bread, crusts removed, finely diced; 1 tablespoon minced chives; 8 small red-skinned potatoes, about 1/2 pound, quartered Salt; 2 tablespoons unsalted butter; 2 small leeks, white and light green parts only, chopped; 1 cup dry white wine; 2 cups fresh corn kernels, stripped from about 3 ears; 1 teaspoon sugar; 1 cup fish stock; 3/4 cup heavy cream; Freshly ground white pepper; 1 1/4 pounds blackfish fillets, in 3-inch pieces (monkfish may be substituted)

Servings: persons

2 strips thick-sliced bacon, minced
2 slices white sandwich bread, crusts removed, finely diced
1 tablespoon minced chives
8 small red-skinned potatoes, about 1/2 pound, quartered Salt
2 tablespoons unsalted butter
2 small leeks, white and light green parts only, chopped
1 cup dry white wine
2 cups fresh corn kernels, stripped from about 3 ears
1 teaspoon sugar
1 cup fish stock
3/4 cup heavy cream
Freshly ground white pepper
1 1/4 pounds blackfish fillets, in 3-inch pieces (monkfish may be substituted)

1
Place bacon in a skillet and saute over medium heat until browned.
2
Remove from pan, leaving as much fat as possible in pan, and drain on paper towel.
3
Add bread to pan and saute, stirring, until uniformly brown.
4
Mix bacon and bread in a small dish and fold in chives.
5
Set aside.
6
Place potatoes in a pot of salted water, bring to a boil, reduce heat and simmer until tender, about 10 minutes.
7
Drain, cover and set aside.
8
Meanwhile, melt butter in a large saute pan.
9
Add leeks and saute over low heat until tender.
10
Add wine, bring to a boil and reduce until wine barely films pan.
11
Stir in corn and sugar, cook a minute or two, then add stock.
12
Bring to a simmer.
13
Add cream and bring to a boil.
14
Season mixture with salt and pepper to taste.
15
Add blackfish, reduce heat and gently simmer until fish is cooked through, 6 to 8 minutes.
16
Divide fish and potatoes among 4 soup plates.
17
Spoon hot cream, corn and leek broth over each portion.
18
Sprinkle bacon mixture on top and serve.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 strips thick-sliced bacon, minced, 2 slices white sandwich bread, crusts removed, finely diced, 1 tablespoon minced chives, 8 small red-skinned potatoes, about 1/2 pound, quartered Salt, and more.

Yes, Blackfish Stewed With Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackfish Stewed With Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions