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Flsh And Potato Combo

Western.Chefs's picture
  Frozen cod fillets/Haddock fillet 16 Ounce (1 Package)
  Potatoes 4 Small
  Onion 2 Medium
  Salad oil 1⁄4 Cup (4 tbs)
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen peas and carrots 10 Ounce (1 Package)
  Cherry tomatoes 1⁄2 Pint
  Lemon 1 Small, cut into 4 wedges

1. Let frozen fish fillets stand at room temperature 15 minutes to thaw slightly.
2. Meanwhile, cut unpeeled potatoes into thin slices; thinly slice onions. In 12-inch skillet over medium-high heat, in hot salad oil, cook potatoes and onions until lightly browned. With pancake turner, turn potato mixture occasionally. Stir in undiluted cream-of-mushroom soup, water, wine, salt, and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes, gently stirring occasionally.
3. With serrated knife, cut block of frozen fish into bite-sized chunks; add fish and frozen peas and carrots to potato mixture; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until fish flakes easily when tested with a fork and vegetables are tender. Add cherry tomatoes; heat through. Serve with lemon wedges.

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