| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Seafoods, Chowders | 4 | Servings | |
INGREDIENTS
| 2 | tb | Instant chicken bouillon granules |
| 1 | Bay leaf | |
| 1 | c | Diced carrot |
| 1 | c | Peeled; diced potato |
| 1 | c | Diced celery |
| 1/2 | c | Chopped onion |
| 1/4 | ts | Dried oregano; crushed |
| 1 | lb | Northern-pike fillets or other skinless fish fillets |
| 1/4 | c | Butter or margarine |
| 1/4 | c | All-purpose flour; (to 1/3) |
| 2 | c | Milk |
| Fresh snipped parsley |
INSTRUCTIONS
1. In a large saucepan, combine the bouillon and bay leaf with 1 quart water. Add carrot, potato, celery, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and oregano. Bring to boiling; reduce heat. Cover and simmer 10 minutes or till the vegetables are just tender. Add fish, and cook 5 minutes more or till fish is done. 2. Meanwhile, in a medium saucepan, melt butter or margarine over medium heat. Stir in the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper till blended. Add milk all at once, and stir till bubbly; remove from heat. 3. Slowly add the thickened mixture to the fish, stirring constantly. To serve, remove bay leaf. Garnish bowls with fresh parsley. Makes 4 to 6 servings. Published in Midwest Living 6/1990 Submitted by [email protected] 5/98 Recipe by: The Strictly Fish Cookbook by Babe and Charlie Winkleman Posted to MC-Recipe Digest by Carriej999 <[email protected]> on May 17, 1998
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