| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood, Soups/stews |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fish fillets (snapper or |
|
|
Grouper) |
| 1/2 |
c |
Boned and diced cooked |
|
|
Chicken (skinles) |
| 2 |
|
Slices of bacon |
| 1 |
c |
Diced potatos |
| 2/3 |
c |
Chopped onion |
| 1 |
cl |
Garlic minced |
| 1/4 |
c |
Diced carrots |
| 1 |
tb |
Dice celery |
| 1 |
|
Lemon- juice of |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/8 |
ts |
Paprika |
| 1/4 |
ts |
Ground dill |
| 2 |
c |
Half & Half |
| 2 |
c |
HOT water(not quite boiling) |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground ginger |
INSTRUCTIONS
Fry bacon & remove from pan. Add onions & garlic to drippings. Saute'
until tender but not browned. Add the water, potatos, carrots, celery,
and
paprika. Cook until the potatos are almsot done. Cut fish into 1 inch
squares. Add seasonings and fish at the same time. Cook until fish
becomes
flaky. Pour in the Half & Half and stir well.
NOTE*....you may add 2 Tblspns of a dry white wine to this as well.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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