Serves 4

2 slices bacon, cut into thin strips
2 yellow onions, sliced thin
1 bottle Wheat Beer
1 russet potato, scrubbed and cut into small dice
1 can (7 oz) kernel corn, drained
5 sprigs fresh thyme
2 cloves garlic, finely chopped
2 pounds halibut, cod, grouper, tilefish, or red snapper, cut into 2-inch chunks
1 1/2 cups heavy cream
1 tsp salt
1 tsp black pepper
¼ cup parsley, chopped

Preheat oven to 375 F.

In large, deep, ovenproof skillet, cook bacon over medium-low heat until just beginning to crisp. Remove from skillet with slotted spoon; drain on paper towels. Set aside.

To bacon pan drippings, add onion slices. Sauté over medium-low heat 5 minutes, until onions begin to soften, but not until turning brown. Pour in beer and bring to full boil. Remove from heat. Stir in potato pieces, corn, thyme and garlic. Place chunks of fish on top. Cover pan and place in oven; bake 25 minutes, until fish and potato are fork-tender.

Remove from oven; discard thyme stems.

Gently stir in cream, salt and pepper, taking care not to break up pieces of fish. Ladle into soup bowls. Garnish with bacon and parsley.

Nutrition Information, Per Serving:

710 calories; 40 g fat; 22 g saturated fat; 900 mg sodium; 28 g carbohydrate