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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Before my husband developed his severe allergy to white fish, I used to cook it a lot. Found this recipe while going through some older binders. I do remember that the original recipe called for haddock, but I don't really care for haddock and so used cod instead. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1/2 cup chopped onion |
1/2 cup diced celery |
1 carrot, peeled and diced |
4 small mushrooms, sliced |
1 cup finely diced potato (, peel or not, up to you) |
1/4 cup water |
2 cups milk (preferably not skim) |
1 cup corn kernel (frozen or canned) |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/2 lb cod, cut into large chunks (fresh, or if frozen, thawed) |
Directions:
1. In a large saucepan, over medium-low heat, melt butter and saute onion, celery, carrots and mushroom slices until veggies are tender; stir occasionally, will take from 5 to 10 minutes.
2. Add potato and water; cover and cook for 5 minutes or until potatoes are just tender.
3. Add milk and corn to the pot, along with salt and pepper; bring to a boil.
4. Reduce heat to a simmer and add fish; cover and cook for about 5 minutes or until fish easily flakes with a fork; do NOT let it return to a boil.
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