Saturday, February 6, 2010

Hearty Fish Stew


2 pounds fish fillet

4 slices bacon -- diced

4 medium onions -- quartered

1 package frozen cut green beans

1 cup water

1 1/2 teaspoons salt

1/2 teaspoon crushed rosemary

1/4 teaspoon thyme

1 can (1 lb.) tomatoes -- undrained

1 can (1 lb.) sliced carrots -- drained

2 cans (10 1/2 oz.) condensed cream of potat

1 cup milk

1 cup half and half

Cut filets in 1 1/2-inch squares. Fry bacon until crisp.

Remove from pan; dra in and save.

Add onion, beans, water, salt, rosemary and thyme to drippings.
C over; simmer 15 minutes.

Add fish. Cover, simmer gently until fish flakes easily
(10-15 minutes).

Add tomatoes and carrots. Combine remaining ingredients;
mix and stir into fish mi xture. Heat to serving

temperature. Sprinkle bacon on top.

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