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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 tablespoon vegetable oil |
1 cup chopped onion |
1 cup chopped celery |
4 cups chopped peeled baking potato |
1/4 cup finely chopped fresh parsley |
1 teaspoon white pepper |
1/2 teaspoon salt |
2 (14 1/4-ounce) cans no-salt-added chicken broth |
1/4 cup dry white wine |
2 (12-ounce) cans evaporated skim milk |
1 teaspoon lemon juice |
1 (1-pound) salmon fillet, skinned and cut into 1/2-inch pieces |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add onion and celery; sauté 10 minutes or until tender. Add potato and next 4 ingredients (potato through broth). Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Place potato mixture in a blender, and process until smooth. Return puréed mixture to pan; stir in wine and milk. Cover and cook over medium-low heat 15 minutes, stirring occasionally. Add lemon juice and fish; cook 10 minutes or until fish flakes easily when tested with a fork, stirring frequently. Sprinkle with parsley.
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