| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Dutch |
Seafood, Soups |
8 |
Servings |
INGREDIENTS
| 3 |
|
Bacon slice; cut in 1" piece |
| 1 |
lb |
Bluefish fillets; 1" pieces |
| 1 |
c |
Celery; chopped |
| 1/2 |
tb |
Parsley, fresh; chopped |
| 1/4 |
ts |
Pepper, black |
| 1/2 |
ts |
Basil, dried |
| 3 |
tb |
Butter |
| 13 |
oz |
Evaporated milk |
| 2 |
|
Onion, med; chopped |
| 2 |
|
Potato, large; peeled/cubed |
| 3 |
c |
;Water |
| 1 1/2 |
ts |
Salt |
| 3/4 |
ts |
Tarragon, dried |
| 1/2 |
ts |
Rosemary, dried; crushed |
| 3 |
tb |
Flour |
INSTRUCTIONS
Partially cook bacon in a large Dutch oven over medium heat until slightly
browned; add onion, and cook until onion is tender and bacon is crisp. Add
bluefish and cook, stirring occasionally, 4 to 5 minutes or until fish
begins to brown. Add all except butter, flour, and evaporated milk, and
simmer 20 minutes or until potatoes are tender. Melt 3 tablespoons butter
in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1
minute, stirring constantly. Gradually add milk; cook over medium heat,
stirring constantly, until thickened and bubbly. Stir white sauce into fish
mixture; simmer, stirring occasionally, for 20 minutes or until thickened.
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