- 4 Salmon Fillets- 5 oz. each, or substitute any favorite fish
- 2 Tbsp. Vegetable Oil
- 4 Bacon Slices-diced
- 1 ½ Cups Potatoes-peeled, diced ½”
- 1 ½ Cups Leeks-split in half lengthwise, cleaned and sliced into half rings
- 1 Cup Onions-sliced thinly
- 2 tsp. Fresh Thyme-chopped
- ¼ Cup White Wine
- 1 ½ Cups Chicken or Vegetable Broth or Water
- Salt and Black Pepper To Taste
Preheat oven to 400º f. Preheat a saute pan on medium high heat. Pat fish fillets dry with a paper towel and season to taste on both sides with salt and pepper. Add the vegetable oil to the pan and add fish fillets. Cook for about 2 minutes on each side or until a light golden. Remove fish to a sheet pan.
Drain the oil from the pan, add the bacon and heat over medium heat for about 3 minutes stirring or until your desired doneness. Add the potatoes, leeks, onions and thyme. Cook covered for about 5-10 minutes or until the potatoes begin to soften. Add the wine and boil down to evaporate the alcohol. Add the vegetable broth and bring to a boil without a cover to allow the liquid to reduce and get slightly thick from the potato starch. When the sauce is your desired thickness, season to taste with salt and black pepper. Reserve hot.
To finish, place the fish in the oven for about 5-8 minutes depending on the thickness of the fish until the fish flakes and is 145ºf measured at the thickest point with a thermometer. Serve fish fillets on a bed of the bacon-potato- leek stew. Enjoy!