| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Dutch |
Soups & ste, Fish |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
c |
Diced potatoes |
| 3 |
sl |
Bacon; chopped |
| 1 |
md |
Onion; chopped |
| 3/4 |
lb |
Fish fillets; cubed |
| 1/8 |
ts |
Dried whole thyme |
| 1 |
c |
Half-and-half |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Bring water to a boil in dutch oven; add potatoes. Cover and cook 10
minutes. Fry bacon until transparent; add onion and cook until onion is
soft and bacon is lightly browned. Add bacon, onion, bacon drippings, fish
fillets, and thyme to potatoes. Simmer 10 minutes or until potatoes are
tender. Stir in half-and-half, salt, and pepper; simmer 5 minutes. Sprinkle
with parsley.
Makes 3 1/2 cups
Busted by Gail Shermeyer 4paws@netrax.net
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998
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