 |
Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 4 |
|
Ingredients:
12 oz baby red potatoes cut in pieces |
4 stalk(s) celery, diced |
2 cup(s) chicken broth |
chopped flat-leaf parsley |
3 tbsp cornstarch |
1 1/4cup diced yellow onions |
1 cup(s) half and half |
1 lb halibut fillets, in 1 inch pieces |
1/2 teas kosher alt |
1 teaspoon(s) lemon zest |
1 clove(s) minced |
1 tsp old bay seasoning |
Directions:
1. Combine onion, galric, celery, potatoes, old bay and salt in a dutch oven. In bowl stir together cornstarch, broth and 1 1/2 cups water and pour over beggies. Cover and cook until potatoes are tender.
2. Adjust heat to simmer, stir in fish, lemon zest and half and half and cook until fish is cooked through.
3. Sprinkle with parsley amd serve/
|
|