Creamy Fish With Mushrooms and Bacon
Updated April 29, 2024
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Sam, NJ
Or just add the fish and continue to cook stovetop. Maybe covering.
Bob
"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.
Hostyle
Used Pancetta instead of bacon Used halibut for the fish Served with zucchini pasta with garlic tomato and basil
Charley
Quite satisfying. Made as written except I didn’t broil. I added the filete to the finished sauce and cooked five minutes in the pan covered.
JAD Chicago
Used mahi mahi fillets and sun-dried tomatoes rinsed of their oil and cooked fish in sauce instead of broiling. Excellent.
cooleddie
This dish is fabulous! made it exactly as the recipe (heavy cream, not creme fraiche) and I simply put the fish, dollop of cream and thyme leaves on top, covered and steamed for 7 minutes. I don't have a real broiler - just turn the gas oven heat to max and place the food under the oven. Check every hour or so for doneness Thanks again, Melissa..!
would’ve given it 5 stars
But definitely did NOT take 35 minutes. Closer to an hour. Be sure to ask your fishmonger to remove the halibut skin because it was a pain to do at home, which probably added time to my cook
Tim
Great recipe. Was a bit confused with the Thyme sprigs. You need to pull the stems out prior to serving (any suggestions?, maybe bundle them?), but other than that everything was perfect.
Jon Hayes
10/10! I doubled the sauce ingredients (tomatoes, stock, and wine) and used 2 lbs of fish. Huge hit for dinner party guests, and first time making this
Lena
This was delicious and easy! I followed the recipe using creme fraiche and sea bass. This will become a staple for entertaining. Chefs kiss!
Lanette J
Question - after cooking bacon - leave the bacon grease in pan or discard?
Beau
The recipe says to deglaze which would mean to keep it - but depending on the amount of fat in the bacon you could remove as much as you wanted to replace with an oil - your taste buds may not thank you as much!
Yvette
Per the recipe you would need the bacon fat to saute the mushrooms and shallot. 4 slices of diced bacon shouldn't yield that much fat but if it seems too much, just pour some out but leave enough for the mushrooms and shallot.
David
I followed the recipe closely, used a 28 oz can of Italian whole tomatoes which is a bit more than a cup, and heavy cream. People loved it and we served it on a bed of mashed potatoes. Will make it again.
Mary Beth
Perfect recipe, absolutely delicious. I used hake.
Cindy
I am surprised to be in such disagreement with others, but I won’t make this again. I used cod, which can stand up to most flavors, yet I felt that the bacon overpowered the dish. The sauce was good, but not great; overall, it just didn’t work with the fish for us. Followed the recipe, didn’t substitute.
Lola
I made this with cod and it was incredible. I used a homemade codfish stock instead of veggie stock. I used an entire package of no sugar bacon (because bacon) it was so good I sent the link to my kid who made it a couple days later and it was well-reviewed by her too. She’s a phenomenal cook too! Oh and I used fresh cherry toms instead of canned toms. Each time I eat canned tomatoes, my tummy gets angy. It’s was really, really good. I might add green peas next time and a hint of lemon.
RPR
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.
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