There is no doubt that this dinner was as good as it was because of the fish. If you arrive at the fish counter like I did yesterday, in the early evening, and there is a tray-full of beautifully presented sole fish, then you need to do what I did and snap it all up before someone else spots it!
It had just come in that morning (I always ask what just came in,and you should too!) and their stash had dwindled at lightening speed.
There were five large fillets left, and even thought I did not need that many for my family of four, I just couldn’t leave the last piece behind, hence I cooked dinner for 6. Miraculously, we managed to eat the lot!
I also had some local bacon, and when I brought the fish home I had the idea to use the bacon as a salty garnish to offset the flavor of the mild, sweet-tasting fish.
It was simply cooked, in an a broth full of my peppers and locally grown celery and onions. Each bite tasted like the best food I had ever made. I love when that happens.
You will need: 2 lbs sole fillets, rinsed & dried, 12 pieces bacon, 2 skinny green peppers, sliced, (or, 1 small green pepper, diced), 1 small yellow pepper, diced, 1 small red pepper, diced, 1 small sweet onion, diced, 2 celery ribs with leaves, thinly sliced, (use only 1 rib if it is large), 1/2 cups small carrots, sliced, 1 3/4 cups chicken broth, 3/4 cup heavy cream, 1 tsp mild curry powder, freshly cracked black pepper.
1 – Put big saute pan on low/medium heat and fry bacon until crispy. If there is a lot of fat in the pan, pour some out. Fry the onions and celery in the remaining bacon fat for 8 minutes.
2 – Add the peppers and carrots and continue to cook for another 10 minutes, stirring frequently. Add the curry powder and stir until incorporated.
3 – Add the broth and bring to a simmer. Cook for 2 minutes.
4 – Add the cream and bring back to a simmer. Lay the fish in an even layer, only overlapping a little if needs be. Grind some pepper over fish. Cover and cook at a very gently simmer for 8 or so minutes, until fish is soft, but still holds together. Remove from heat.
Divide broth, vegetables and fish between warmed, shallow bowls and top each serving with 2 crispy strips of bacon.
We had ours just like this, but you could serve it with rice, pasta, baby potatoes or crusty bread.