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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a farovite at are house when all the relatives come for the summer. this makes a large amount of food, it's yummy. Ingredients:
1 onion |
1 green pepper |
1 cup sliced mushrooms |
2 garlic cloves, minced |
2 stalks celery |
2 carrots, sliced |
1/2 cup cauliflower, pieces |
1/2 cup broccoli floret |
1 zucchini, sliced |
1 teaspoon oregano |
2 teaspoons parsley |
1 teaspoon basil |
1/2 teaspoon pepper |
1 lb halibut, cut into chuncks |
2 tablespoons butter |
2 -3 tablespoons flour |
1 cup milk |
1/2 cup half-and-half cream |
1 cup grated monterey jack cheese |
1/2 cup sour cream |
1 tablespoon chicken bouillon |
Directions:
1. Saute together onion, pepper, mushrooms, garlic and celery for a few minutes.
2. Add carrots, cauliflower, broccoli and zucchini. stir and cook over low heat until tender.
3. Add oregano, parsley, basil and pepper. Stir in halibut chunks and simmer while preparing white sauce.
4. Over low heat melt butter, add flour; stir until soaked with the butter. Slowly add milk and half&half, stir until thickens.
5. Add Monterey Jack Cheese, sour cream and chicken bouillon. Stir until cheese is melted.
6. Add sauce to vegetable and fish mixture, stir all together.
7. Serve over fettucini noodles.
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