Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fish fillets (snapper or |
| Grouper) | |
| ½ cup | Boned and diced cooked |
| Chicken (skinles) | |
| 2 | Slices of bacon |
| 1 cup | Diced potatos |
| ⅔ cup | Chopped onion |
| 1 clove | Garlic minced |
| ¼ cup | Diced carrots |
| 1 tablespoon | Dice celery |
| 1 | Lemon- juice of |
| 1 teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| ⅛ teaspoon | Paprika |
| ¼ teaspoon | Ground dill |
| 2 cups | Half & Half |
| 2 cups | HOT water(not quite boiling) |
| ¼ teaspoon | Ground cumin |
| ¼ teaspoon | Ground ginger |
Fry bacon & remove from pan. Add onions & garlic to drippings. Saute' until tender but not browned. Add the water, potatos, carrots, celery, and
paprika. Cook until the potatos are almsot done. Cut fish into 1 inch squares. Add seasonings and fish at the same time. Cook until fish becomes
flaky. Pour in the Half & Half and stir well.
NOTE*....you may add 2 Tblspns of a dry white wine to this as well.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini