New England Halibut Stew

• 14 lb thick sliced bacon, chopped
• 1 yellow onion, chopped
• 2 celery ribs, chopped
• 2 carrots, coarsely chopped
• 34 lb small red potato, diced
• 3 tablespoons chopped fresh thyme
• 1 12 cups vegetable broth or 1 12 cups bottled clam juice
• 34 cup heavy cream
• 12 cup dry white wine such as sauvignon blanc wine
• 1 12 lbs halibut fillets, cut into 2-inch pieces
• salt
• fresh ground black pepper

1. In a Dutch oven over med-high heat, saute the bacon until crisp and golden, about 8 minutes.
2. Transfer to a paper towel-lined plate and set aside.
3. Add the onion, celery, carrots, and potatoes to the pot; increase heat to med-high and saute just until the vegetables are softened and golden, 3-4 minutes.
4. Stir in 2 tablespoons of the thyme.
5. Add the broth, cream and wine, and bring to a gentle simmer.
6. Stir in the reserved bacon.
7. Add the fish, cover, and cook until the fish is opaque throughout and the vegetables are tender, 10-12 minutes.
8. Season to taste with salt and pepper.
9. Ladle the stew into warmed bowls and garnish with the remaining 1 tablespoon thyme.
10. Serve at once.

bacon, yellow onion, celery, carrots, red potato, thyme, vegetable broth, heavy cream, white wine, salt, fresh ground black pepper

Taken from www.food.com/recipe/new-england-halibut-stew-497703 (may not work)