Bacon and Fish Stew

    55 minutes

    A spicy potato and white fish stew that is loaded with tomatoes, onion and bacon. It is spiked with a hint of white wine and tastes great with some crusty bread.

    12 people made this

    Serves: 4 

    • 1 tablespoon cooking oil
    • 4 medium sized potatoes, diced
    • 1 large onion, finely diced
    • 2 red chillies, finely diced
    • 400g tin diced tomatoes
    • 1 cup (250ml) chicken stock
    • 100ml dry white wine
    • 1 or 2 teaspoons cayenne pepper, to taste
    • 1 teaspoon garlic salt
    • salt and freshly ground black pepper, to taste
    • 4 white fish fillets, diced
    • 6 bacon rashers, cut in small pieces
    • 300ml water, as needed

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat cooking oil in a large casserole dish or saucepan. Add the potatoes, onions and red chillies and cook until golden.
    2. Add the tinned tomatoes, chicken stock, dry white wine, cayenne pepper, garlic salt, salt and pepper then bring to the boil. Cover and simmer for 20 minutes stirring occasionally.
    3. Stir in the fish and bacon. Add extra water if stew has reduced a lot. Simmer covered for another 20 minutes, stirring occasionally. Add more salt and pepper to taste then serve with chunky bread or rice.


    Any white fish will do, such as cod, hoki, tarakihi or snapper.

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    Reviews in English (6)


    Altered ingredient amounts. 1/2 teaspoon cayenne pepper  -  17 Aug 2010


    Just delicious. I did not put in so much cayenne pepper and added some mussels, also a dash of cream just before serving. Definitely a keeper recipe  -  17 Aug 2010


    My husband is very particular and he thought this was very nice. Added a sliced carrot,celery stick and half cup frozen peas. Served with rice sprinkled with parsley. Also used half the smount of cayenne pepper.  -  18 Jul 2011