Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | -Stuart Talkofsky -BSNX01A |
| 2 tablespoons | Butter |
| 1 \N | Onion ;chopped |
| 4 cups | Russet potatoes ;diced |
| 5 cups | Milk |
| 2 pounds | Atlantic cod, hake, or haddock filet ;cut into 6 |
| \N \N | ;inch cubes |
| \N \N | Salt |
| \N \N | White pepper |
| \N \N | Chives ;chopped for garnish |
In a large saucepan, melt the butter and sautee onion 2 minutes. Add ptoatoes and cook 3 minutes longer, stirring frequenntly. Pour in milk, bring to boil, lower heat and simmer 20 minutes. Add fish and cook 10 minutes longer, or until potatoes art tender. Season with salt and pepper. Sprinkle with chives before serving. Makes 6 to 8 servings.
From Newsday (Long Island Newspaper), "Cinderellas of the Sea", by Marie Bianco p.65, January 13, 1993.