French Fish Stew With Carrots And Potatoes
|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)|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|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.