Ingredients Jump to Instructions ↓

  1. 1 Shad - (4 to 5 lbs) - cleaned, scaled Coarse salt - to taste Freshly-ground black pepper - to taste

  2. 1 Onion - sliced (large)

  3. 3 Baking potatoes - peeled, sliced thin (large)

  4. 2 Bay leaves

  5. 2 sections Fresh thyme - (to 3)

  6. 1/2 teaspoon dried thyme

  7. 5 Thick-sliced bacon - (to 6)

  8. 4 cups 948ml Milk

  9. 2 cups 474ml Chicken stock

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 275 degrees. Rinse the fish well inside and out and dry it with paper towels. Season it with salt and freshly ground pepper. In a flameproof baking pan large enough to hold the fish, make a bed of the sliced onion and potatoes, the thyme and the bay leaves. Season with salt and pepper. Wrap the fish in the bacon slices and lay it on the vegetables. Pour in the milk and chicken stock. Using 2 or 3 layers of heavy-duty aluminum foil, cover the pan completely, tucking the foil tightly around the edges of the pan so no seam can escape. Put the pan over a burner on the stove and bring the liquid to a boil. If you see any steam escaping from the pan, tighten the seal, using additional foil if necessary, until no steam escapes. Place the pan in the oven and let the fish bake for 6 to 7 hours. Using a large serving spoon, cut the fish into serving pieces. This recipe yields 6 servings.


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