Yield: 6 servings
|1 pounds||Smoked mullet or other smoked fish|
|1 can||(10-1/4 oz.) frozen condensed creme of potato soup|
|1 tablespoon||Grated onion|
|1 small||Bay leaf|
|1 can||(8oz.) whole kernel corn|
|\N \N||Chopped parsley|
Recipe By : Ted Dahlen "Smoke Seafood" Remove skin and bones from fish. Flake. Combine soup, milk, onion, bay leaf and pepper; heat until soup is thawed, stirring occasionally. Add corn and fish, heat. Remove bay leaf. Garnish with parsley.
Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.