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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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1954 Calories from Fat 604

% Daily Value*

Total Fat 68 g104.9%

Saturated Fat 4.8 g23.8%

Trans Fat 1 g

Cholesterol 9.1 mg3%

Sodium 2537.5 mg105.7%

Total Carbohydrates 213 g70.9%

Dietary Fiber 34 g136.2%

Sugars 36.4 g

Protein 127 g254.7%

Vitamin A 567.8% Vitamin C 391.9%

Calcium 34% Iron 56.2%

*Based on a 2000 Calorie diet


Flsh And Potato Combo Recipe