Yield: 4 Servings
|2 tablespoons||Instant chicken bouillon granules|
|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)|
|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