Burgundian fish stew

Source: David Herbert


1 tablespoon olive oil
2 shallots, chopped
100g diced fatty bacon
or pancetta
1 bay leaf
1/2 teaspoon thyme
1 clove garlic, crushed
1 cup white wine
2 cups fish, chicken or vegetable stock
400g small mushrooms, sliced
800g white fish, cut into cubes


Heat oil in a frying pan over medium heat; add shallots and bacon or pancetta. Cook, stirring occasionally, until shallots are soft, translucent and just beginning to caramelise. Add herbs, garlic, wine and stock. Add sliced mushrooms to pan, bring to the boil, then reduce heat and simmer until tender (10-15 minutes). When nearly ready to serve, add fish and simmer for 7-8 minutes until just done. Season to taste and serve with crusty bread.

Serves 3-4

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