Creamy Fish with Mushrooms and Bacon “Bonne Femme”
Fast, France, Roasted, Seafood
Ingredients
4 ounces bacon (4 to 8 slices, depending on thickness), diced
8 ounces cremini or white mushrooms, stems discarded and caps halved or quartered
1 large shallot, diced
1 cup canned peeled whole tomatoes
1/4 cup white wine
1 cup vegetable or chicken stock
1/4 teaspoon fine sea salt, plus more for fish and to taste
1/4 teaspoon finely ground black pepper, plus more for fish
5 tablespoons crème fraîche or heavy cream
5 thyme sprigs, plus ½ teaspoon thyme leaves, more for garnish
4 to 6 fillets black sea bass, fluke, tilefish, hake or other white fish (1¼ to 1½ pounds), skin removed
Baguette slices or buttered toast, for serving
Description
This delightful fish recipe is inspired by a recipe from the chef Hugue Dufour of M. Wells restaurant in Long Island City, Queens. It’s based on the classic French preparation called bonne femme, which refers to simple, homey dishes often containing wine, mushrooms and cream. Here, bacon and tomatoes are added to the sauce, giving it brawny depth and brightness. You can use any kind of mild, white-fleshed fish you like. Just watch it carefully so the fillets don’t overcook under the broiler.
Directions
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.
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.
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.
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.
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.
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.
Nutrition
Trans Fat: 0 grams
Fat: 12 grams
Calories: 286
Saturated Fat: 4 grams
Unsaturated Fat: 7 grams
Sodium: 506 milligrams
Sugar: 5 grams
Fiber: 2 grams
Carbohydrate: 15 grams
Protein: 27 grams