Blackfish Stewed With Corn

Directions

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