| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
|
Low fat, Soups, Beans/peas/, Eat-lf mail |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 3 |
tb |
Carrot; shredded |
| 2 |
tb |
Celery; diced |
| 2 |
tb |
Onion; minced |
| 3 |
tb |
Flour |
| 3 1/2 |
c |
Skim milk; divided |
| 2 |
c |
Baking potatoes; peeled and diced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
lb |
Cod; cut in 1" pieces Or Lean white Fish |
|
|
Oyster crackers |
INSTRUCTIONS
1. Melt margarine in a saucepan over medium heat; add carrot, celery and
onion and saute 2 minutes.
2. Stir in flour; gradually add 2 1/2 C milk, stirring constantly with a
whisk.
3. Add potato, salt, and pepper and bring to a boil.
4. Reduce heat; and simmer uncovered for 30 minutes stirring occasionally.
5. Add fish and 1 cup milk; cook an additional 10 minutes or until fish is
done.
6. Serve with oyster crackers.
NOTES : Cal 316.1 Total Fat 7g Sat Fat 1.4g Carb 323g Fib 1.9g Pro 30.2g
Sod 535mf CFF 20.1%
Recipe by: Cooking Light - April 1997
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Apr 29,
1999, converted by MM_Buster v2.0l.
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