Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Instant chicken bouillon granules |
1 \N | Bay leaf |
1 cup | Diced carrot |
1 cup | Peeled; diced potato |
1 cup | Diced celery |
½ cup | Chopped onion |
¼ teaspoon | Dried oregano; crushed |
1 pounds | Northern-pike fillets or other skinless fish fillets |
¼ cup | Butter or margarine |
¼ cup | All-purpose flour; (to 1/3) |
2 cups | Milk |
\N \N | Fresh snipped parsley |
1. In a large saucepan, combine the bouillon and bay leaf with 1 quart water. Add carrot, potato, celery, onion, ¼ teaspoon salt, ¼ teaspoon pepper, and oregano. Bring to boiling; reduce heat. Cover and simmer 10 minutes or till the vegetables are just tender. Add fish, and cook 5 minutes more or till fish is done.
2. Meanwhile, in a medium saucepan, melt butter or margarine over medium heat. Stir in the flour, ½ teaspoon salt, and ⅛ teaspoon pepper till blended. Add milk all at once, and stir till bubbly; remove from heat.
3. Slowly add the thickened mixture to the fish, stirring constantly. To serve, remove bay leaf. Garnish bowls with fresh parsley.
Makes 4 to 6 servings.
Published in Midwest Living 6/1990 Submitted by Carriej999@... 5/98 Recipe by: The Strictly Fish Cookbook by Babe and Charlie Winkleman Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on May 17, 1998