Hearty Fish Stew

This is a Midwest-style fish stew, the kind that combines simple pantry staples with white fish fillets to feed a crowd on Friday night without breaking out a recipe book. It’s part chowder, part stew, and entirely satisfying for a chilly evening.

The bacon is the secret weapon. Frying it crisp first creates the smoky drippings that flavor everything from the onions to the green beans, while the crumbled bits get held back to scatter on top at the end for crunchy contrast against the creamy stew.

Using canned cream of potato soup as the base is a clever shortcut that delivers thick body without making roux from scratch. Combined with whole milk and half-and-half, it creates a luxurious creamy broth that wraps around the chunks of fish, beans, carrots, and tomatoes.

Layering ingredients by cook time matters. Onion and beans go in first to soften, then fish goes in once the vegetables are partially cooked, and the cream base joins last to avoid breaking. This timing keeps the fish tender instead of tough.

Pro Tips

• Use firm white fish like cod, haddock, or pollock. Delicate fish like flounder falls apart in the simmer.
• Cut fillets into 1½-inch squares as the recipe calls for. Smaller pieces fall apart; larger pieces cook unevenly.
• Keep the heat at a gentle simmer once cream goes in. A boil will curdle the dairy.
• Reserve some bacon for the top instead of stirring it all in. The crisp bits stay crisp on top.

Variations

• Substitute fresh tomatoes when in season for a brighter, more summery version.
• Add a cup of corn kernels or peas for color and sweetness.
• Use smoked haddock for an even deeper, smokier flavor profile reminiscent of cullen skink.
• Stir in a splash of white wine with the cream for added depth.