| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Fish, Soups |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Mixed fish, cleaned * |
| 2 |
x |
Lge Onions, peeled ** |
|
|
Lge clove Garlic, crushed |
| 3 |
tb |
Butter or margarine |
| 6 |
x |
Med potatoes, peeled,in 1/4s |
| 10 |
c |
Water |
| 2 |
x |
Med. Bay Leaves |
| 1 |
ts |
Dried Thyme |
| 1/2 |
ts |
Dried Marjorin |
| 4 |
x |
Sprigs Parsley |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Slices of crusty French bread * Flounder, mackerel, cod, or haddock **
Sliced thin ''''''''''''''''''''''''''''''''''''''''''''''''' Cut fish into
chunks of equal size. Saute onions and garlic in heated butter or margarine
in a large kettle until tender. Add potatoes, water, bay leaves, thyme
marjoram, parsley, salt and pepper. Bring to a boil. Add prepared fish and
lower heat to moderate. Cook, covered, about 25 minutes, until fish and
potatoes are tender. Remove and discard bay leaves. Put slices of bread in
wide soup plates. Ladle broth over bread. Serve fish and potatoes
separately on a platter.
Serves 6 to 8.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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