New England Fish Stew | America's Test Kitchen

Ingredients

• 4 ounces bacon , slicedcut into 1/4-inch pieces
• 2 medium onions , chopped coarse
• 3 tablespoons flour
• 1/2 cup dry white wine
• 3 cups fish stock
• 3/4 cup heavy cream
• 3 medium red potatoes , (about 1 pound), scrubbed and cut into 1-inch cubes
• 3 medium white turnips (about 1 pound), peeled and cut into 1-inch cubes
• 1/2 teaspoon dried thyme
• 2 large bay leaves
• Salt and ground black pepper
• 3 pounds haddock or cod fillets (3/4 to 1 inch thick), rinsed, patted dry, and cut into 4-ounce pieces
• 1/4 cup fresh parsley leaves , minced