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