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Bass Stew With Cornbread Dumplings

Ingredients
  Bass fillets 2 Pound
  Sliced onions 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Frozen mixed vegetables package 10 Ounce, partially defrosted (1 Package)
  Canned sliced mushrooms 4 Ounce, undrained (1 Can)
  Condensed cream of celery soup 21 Ounce (2 Cans, 10 1/2 Ounce Each)
  Milk 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Thyme leaf 1⁄4 Teaspoon
  Bacon slices 4 , diced
  Corn muffin mix 10 Ounce (Commercial Variety)
  Milk 1⁄4 Cup (4 tbs) (Or As Desired)
Directions

Thaw fish if frozen.
Cut fish into 1 inch pieces.
Cook onions in butter or margarine until tender but not browned in a 6 quart Dutch oven with heatproof handles, stirring often.
Add frozen vegetables and mix.
Add mushrooms, soup, milk, salt, and thyme.
Heat and stir until hot.
Fold in fish.
Cover and bake in a hot oven, at about 400 degrees F., for 15 minutes or until hot and bubbly.
Fry bacon until crisp; drain on paper towels.
Prepare muffin mix according to manufacturer's directions but reducing milk by half.
Stir in crisp bacon lightly and drop 6 to 8 mounds of batter onto the hot fish mixture.
Return to oven and bake for 20 minutes or until dumplings are done and fish flakes easily.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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