 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Adjust the flavor by adding a bay leaf or dried thyme along with the potatoes (discard bay leaf before serving). Or garnish each serving with chopped fresh parsley or crumbled cooked bacon. Ingredients:
1-1/2 cups sliced onions |
4 tablespoons butter, divided |
1-1/2 cups water |
3 medium potatoes, peeled and diced |
1-1/4 teaspoons salt |
1/2 teaspoon pepper |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/4 cups milk |
1 can (12 ounces) evaporated milk |
1 pound haddock fillets, cut into large chunks |
Directions:
1. In a large saucepan, saute onions in 2 tablespoons butter. Add the water, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.
2. Combine the flour and milk until smooth. Stir into potato mixture along with evaporated milk. Add fish and the remaining butter; bring to a boil. Reduce heat; cook 5-10 minutes longer or until fish is opaque. Yield: 8 servings (2 quarts).
|
|