Grams must admit that the idea of fish stew has never really appealed to me. But, I found this recipe in an old issue of Martha Stewart's Everyday Food magazine and decided to try it. I've been making it pretty regularly for the past few years. It's very quick and delicious and it's all done in the microwave. And unlike most stews, it doesn't make a huge pot of stew. It serves 4.
4 slices bacon, cut into 1/4 inch pieces
1 small onion, chopped
1 small orange or yellow bell pepper, chopped
1 celery stalk, halved lengthwise and thinly sliced
1 baking potato, peeled and cut into 1/4 inch cubes
Coarse salt and ground pepper
1 can (14.5 oz.) diced tomatoes in juice
1 bottle clam juice
2 skinless cod fillets (6 to 8 oz. each)
2 tablespoons chopped fresh parsley
Place bacon and onion in a 2-quart microwave-safe dish with a lid. Microwave on high, uncovered, until bacon is crisp, 6-9 minutes. Stir in bell pepper, celery, and potato; season with salt and pepper. Cover, and microwave on high until celery is crisp tender, 5-7 minutes. Add tomatoes (with their juice) and clam juice; cover, and microwave until liquid is hot, 2 to 3 minutes.
Season fish with salt and pepper; place in dish on top of vegetables. Cover and microwave on high until fish is almost cooked through, about 4 minutes. Let stand, covered, 5 minutes to finish cooking. Flake fish with a fork, and add parsley; stir to combine chowder.
