| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; thinly sliced |
| 2 |
tb |
Butter |
| 2 |
c |
Fish stock |
| 2 |
md |
Potatoes; peeled, cubed |
| 2 |
|
Carrots; peeled, thinly sliced |
| 1 |
|
Rib celery; thinly sliced |
| 1 |
lb |
Fish fillets; cubed |
| 2 |
c |
Half and half |
| 2 |
tb |
Flour |
|
|
Salt and pepper to taste |
| 2 |
tb |
Minced fresh parsley |
|
|
Paprika |
INSTRUCTIONS
Saute onion in butter and cook until onion is soft.
Add fish stock, potatoes, carrots and celery. Simmer over low heat,
covered, for 10 minutes. When potatoes are almost tender, add fish and cook
until it's opaque. Combine half and half and flour in a large covered jar.
Shake to blend. Gently stir into skillet. Add salt and pepper to taste.
Cook, stirring for 5 minutes, or until mixture simmers and thickens.
Sprinkle with parsley and paprika. Makes 6 meal-size servings.
Posted to TNT Recipes Digest by rkanahele@juno.com (Ronald KL Kanahele) on
Apr 18, 1998
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