Creamy Fish With Mushrooms and Bacon

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.

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.

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.

As the other commenter suggested, I steamed my cod fillets in the sauce for a couple of minutes in a covered fry pan. It was delicious. I served the recipe on top of rice with baguette on the side.

This was really delicious. I used monkfish because it was on sale, and it made it really meaty and satisfying. I basically followed the directions exactly (used dried thyme because the markup on fresh was ridiculous) and I will definitely make it again. Served mine with polenta and garlic bread and it made for a great Sunday night dinner.

Loved it, will definitely be making again...and again. Instead of bacon (I know, I know) I used olive oil and added halved black olives near the end of cooking. I used barramundi, a thin fish, so I added the fillets to the pan and covered it to finish cooking. I used creme fraiche, next time I may use buttermilk. I often sub buttermilk for cream in dishes, it lightens it and adds a little zing. This was delicious.

Just made this over the weekend. Just add the fish, cover the pan and it's done in 5 to 10 minutes. Much easier that way!

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.

This is a superb dish—so flavorful. I made it with fresh halibut and it was a showstopper. I made 1 1/2 x the sauce, removed some of the bacon grease (too much!) before I added the shallots and mushrooms, and used Sam’s idea of adding the fillets to the pan and covering vs broiling. Served in shallow bowls—elegant.

Quite possibly the best dish I’ve ever ever made. The combo of ingredients plus the cream was just magic.

Yes, as the intro says, this fish recipe is delightful. A big hit last night with good friends and foodies. Not as much sauce as I had expected, so noodles and sauteed spinach were all that was needed on the plate. Saved the bread for later. Do taste the sauce carefully, as it really can take a fair amount of salt and pepper even with the bacon and tomatoes in the sauce.

I was so happy with this meal. It was deeply flavorful and easy to make. I thought maybe a few sun dried tomatoes would add another interesting layer of flavor and texture and will try that next time.

perhaps an addition of 1Tbl of white miso would add additional flavor

Sherry, I would use a good smoked paprika.

I made a mistake and only bought 0.8 lbs of fish so I threw in a drained can of chickpeas with the tomatoes. Great easy recipe, and really you can eyeball all measurements.