New England Halibut Stew

New England Halibut Stew
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 4 oz thick-cut bacon, chopped
• 1 yellow onion, chopped
• 2 celery ribs, chopped
• 2 carrots, coarsely chopped
• 3/4 lb small red potatoes, chopped
• 3 tablespoon chopped fresh thyme
• 1 1/2 cups vegetable broth or bottled clam juice
• 3/4 cup heavy cream
• 1/2 cup dry white wine
• 1 1/2 lb halibut fillets, cut into 2-inch chunks
• salt and freshly ground pepper

DIRECTIONS:

1. In a large, heavy pot, saute the bacon over medium-high heat until crisp and golden, about 5 minutes.  Drain on paper towels.  Add the onion, celery, carrots, and potatoes to the pot, raise the heat to medium-high, and saute about 5 minutes.  Stir in 2 tablespoons of the thyme.  Add the broth, cream, and wine and bring to a gentle simmer.  Stir in the reserved bacon.  
2. Add the fish, cover, and cook until the fish is opaque throughout and the vegetables are tender, 10-12 minutes.  Season with salt and pepper.  Garnish the stew with the remaining 1 tablespoon thyme and serve.

-Derek