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1 12-oz. pkg. frozen or fresh fillet (cod, orange roughy, or any
white fish)
1 medium onion, chopped
1 c. chopped celery
2 tblsp. butter or margarine
2 cans cream of potato soup (or 1 potato, one celery)
1 soup can of water
1 1/2 soup cans of milk
salt & pepper to taste
Optional Additions:
1 potato cut in small cubes (par-boiled 10 min.)
1 can chopped clams (with juice)
1 tsp. parsley flakes
1 tsp. chopped chives
Saute the onion and celery in the butter about 5 minutes. Place
the fish on top of the Vegetables & Salad. Cover and cook at
the lowest heat about 10 minutes.
With a fork, break up the fish into pieces
Mix all the liquids together and add to the fish mixture. Simmer
about 15 minutes more.
Source: Doris
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