Entrée: United States – Fisherman's Fish Slumgullion

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 23 min

Total 33 min

Ingredients

1 lb / 450 g firm white fish fillets (cod, pollock), cut into chunks
3–4 oz / 85–115 g salt pork or bacon, diced
1 onion, chopped
2 potatoes, cubed
1 cup (240 ml) corn kernels
1 (14 oz / 400 g) can diced tomatoes or 2 fresh tomatoes
3 cups (720 ml) fish stock or water
Fresh parsley to taste
Lemon juice to taste
Black pepper to taste

Instructions

1. Render diced salt pork or bacon in a heavy pot over medium heat until fat is released and pieces are browned; remove most of the crisped pork and reserve for garnish if desired.
2. Sauté onion in the rendered fat until soft, then add potatoes, corn, tomatoes and stock.
3. Bring to a simmer and cook 12–15 minutes until potatoes are nearly tender.
4. Gently add fish chunks and simmer 6–8 minutes more until fish is just cooked through; do not over-stir to keep fish intact.
5. Season with black pepper, finish with parsley and lemon, top with reserved crisped pork, and serve.

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