Dinner : Bacon and Fish Stew

Here is another excellent article by UK cardiologist Aseem Malhotra about the fact that FAT is NOT your enemy in your search for good health. 


To quote “Malhotra says that until very recently, he too assumed that keeping fat to a minimum was the key to keeping healthy and trim. In fact, to say his diet revolved around carbohydrates is ‘probably an understatement’. He has crossed his own Rubicon, and done what any good scientist does in the face of overwhelming evidence that contradicts a firmly held belief: he has changed his mind. Malhotra also looks at the ‘perfect storm’ of biased research funding, biased reporting in the media and commercial conflicts of interest that have contributed to an epidemic of misinformed doctors and misinformed patients.”

Todays recipe is Bacon and Fish Stew.

Having some left over bacon in the fridge, this LCHF dinner was a bit of an experiment, but it really works. The bacon adds great depth of flavour to the fish.


  • 1 finely chopped onion
  • 2 cloves of garlic fined minced
  • 1 small carrot finely chopped
  • 2 sticks of celery  finely chopped
  • 100g of cooked bacon or ham, chopped
  • 100g of olives
  • 450g of mixed fresh fish (salmon, smoked coley etc)
  • 500ml of stock
  • 50ml of double cream or full fat milk
  • a handful of thyme
  • Fresh Parmesan cheese
  • A bay leaf


  • Gently sautee the onion, carrots, celery and garlic in some fat (any good fat of your choice, not vegetable oil) in a heavy based pot
  • Add the bacon and fry for a few more minutes, stirring
  • Add the hot stock, olives, bay leaf and thyme and bring the pot to simmering
  • Now add the fish and cook for 12 minutes, or until its cooked through but not overdone
  • Now add the cream or milk and season to taste
  • Serve with grated Parmesan and non starchy veg of choice