Creamy Fish With Mushrooms and Bacon
Updated April 29, 2024
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ounces bacon (4 to 8 slices, depending on thickness), diced
- 8ounces cremini or white mushrooms, stems discarded and caps halved or quartered
- 1large shallot, diced
- 1cup canned peeled whole tomatoes
- ¼cup white wine
- 1cup vegetable or chicken stock
- ¼teaspoon fine sea salt, plus more for fish and to taste
- ¼teaspoon finely ground black pepper, plus more for fish
- 5tablespoons crème fraîche or heavy cream
- 5thyme sprigs, plus ½ teaspoon thyme leaves, more for garnish
- 4 to 6fillets black sea bass, fluke, tilefish, hake or other white fish (1¼ to 1½ pounds), skin removed
- Baguette slices or buttered toast, for serving
Nutritional analysis per serving (6 servings)
286 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 27 grams protein; 506 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large oven-safe skillet over medium-high heat, cook the bacon until crisp and brown, about 5 minutes. Add mushrooms and shallot, and cook until tender and deeply golden, 5 to 8 minutes.
- Step 2
Use your hands to crush the tomatoes or a knife to roughly chop them. Deglaze the skillet with the crushed tomatoes and their liquid, along with the wine and vegetable stock. Add the salt and pepper. Bring to a strong simmer and cook until the sauce has thickened, about 10 minutes. Taste and add more salt if needed.
- Step 3
Whisk in 4 tablespoons crème fraîche or cream, then add thyme sprigs. Simmer for 2 to 3 more minutes or until the sauce has reduced slightly.
- Step 4
While the sauce reduces, generously season the fillets on both sides with salt and pepper. Heat broiler on high with a rack placed 6 inches from the heat source.
- Step 5
Place the thicker fillets toward the edge of the skillet on top of the sauce and place the thinner fillets toward the center. Some overlapping is fine. Use a spoon to scoop some of the mushroom mixture over the fillets and dollop the remaining 1 tablespoon of crème fraîche evenly over the skillet. Sprinkle with thyme leaves.
- Step 6
Broil for 2 to 5 minutes for thin fillets and 6 to 10 for thick ones, or until the sauce is bubbling and the fillets are just cooked through. Serve garnished with thyme leaves in shallow bowls with baguette slices or buttered toast for dipping.
Private Notes
Comments
"1 cup canned peeled whole tomatoes" That's about two tomatoes? Cans of whole peeled tomatoes only come in 28oz cans. We used a 15oz can of diced tomatoes, and frankly, a can of whole peeled tomatoes would be fine - they cook down. The final sauce is absolutely delicious, but we used Dover sole and thought the fish got lost in it. Use a stronger white fish, maybe even salmon filets (sliced thin) Actually we are eager to try this with chicken.
Deliciousness! Killer sauce that is truly plate-licking good. I added red pepper flakes and opted to finish in the oven (400 degrees for 8 mins) instead of broiling. I used cod and will keep this recipe in my lineup.
I’m going to disagree with the comments that say just braise the fish on the stove. The broiler is very fast and easy and gives the fish and the mushrooms a bit of a roasted look and taste. I checked the fish internal temp every 3 minutes or so with a Thermoworks probe and pulled it at around 130 degrees F. I suggest making it as written.
Love the sauce and would try this recipe with white beans instead of fish. The sauce got even better in the fridge overnight, but the fish was best when freshly cooked. Beans would make this an easy batch cook to enjoy a few more times during the week. I added Swiss chard at the shallot and mushroom stage, because I need greens to feel complete. Served with wild rice.
That is SO easy and so tasty. I had prosciutto to use up and like others I didn’t broil just put the lid on and poached some orange roughy. We had w mash potatoes. Melissa Clark delivers again!!!
Simple. Full of flavor. A hit. Worth a repeat. Next time I'll broil the fish alone, while the sauce reduces and then incorporate into the pan sauce for a few minutes at the end. See if that gives me a firmer fish on the outside while maintaining a soft interior. Thanks again NYT.