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French Fish Stew With Carrots And Potatoes

Thrifty.Chef's picture
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Yellow onions 2 Medium, peeled and chopped
  All purpose potatoes 2 Medium, peeled and diced
  Carrots 2 Medium, peeled and cut into 1/2 inch slices
  Chicken broth 3 Cup (48 tbs)
  Dry white wine/Dry vermouth 3⁄4 Cup (12 tbs)
  Bay leaf 1
  Dried thyme 1⁄4 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Cod fillets/Haddock / halibut fillets 1 Pound, cut into 2 inch pieces
  Finely chopped parsley 1 Tablespoon

1. Melt the butter in a 3-quart saucepan over moderate heat. Add the onions, potatoes, and carrots, and cook, covered, for 10 minutes. Add the chicken broth, wine, bay leaf, thyme, salt, and pepper, and bring to a boil—about 3 minutes. Cover and simmer for 10 minutes, or until the vegetables are almost tender.
2. Add the fish fillets, and continue to simmer, covered, for 3 to 5 minutes, or until the fish flakes easily when tested with a fork Sprinkle with the parsley.

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