Blackfish Stewed With Corn

• 2 strips thick-sliced bacon, minced
• 2 slices white sandwich bread, crusts removed, finely diced
• 1 tablespoon minced chives
• 8 small red-skinned potatoes, about 1/2 pound, quartered Salt
• 2 tablespoons unsalted butter
• 2 small leeks, white and light green parts only, chopped
• 1 cup dry white wine
• 2 cups fresh corn kernels, stripped from about 3 ears
• 1 teaspoon sugar
• 1 cup fish stock
• 3/4 cup heavy cream
• Freshly ground white pepper
• 1 1/4 pounds blackfish fillets, in 3-inch pieces (monkfish may be substituted)

1. Place bacon in a skillet and saute over medium heat until browned.
2. Remove from pan, leaving as much fat as possible in pan, and drain on paper towel.
3. Add bread to pan and saute, stirring, until uniformly brown.
4. Mix bacon and bread in a small dish and fold in chives.
5. Set aside.
6. Place potatoes in a pot of salted water, bring to a boil, reduce heat and simmer until tender, about 10 minutes.
7. Drain, cover and set aside.
8. Meanwhile, melt butter in a large saute pan.
9. Add leeks and saute over low heat until tender.
10. Add wine, bring to a boil and reduce until wine barely films pan.
11. Stir in corn and sugar, cook a minute or two, then add stock.
12. Bring to a simmer.
13. Add cream and bring to a boil.
14. Season mixture with salt and pepper to taste.
15. Add blackfish, reduce heat and gently simmer until fish is cooked through, 6 to 8 minutes.
16. Divide fish and potatoes among 4 soup plates.
17. Spoon hot cream, corn and leek broth over each portion.
18. Sprinkle bacon mixture on top and serve.

bacon, white sandwich bread, chives, potatoes, unsalted butter, leeks, white wine, corn kernels, sugar, fish stock, heavy cream, freshly ground white pepper, blackfish fillets

Taken from cooking.nytimes.com/recipes/8890 (may not work)