Tuesday, May 31, 2011

Fish Stew

1/2 large onion
1/4 cup butter ot margarine
2 cups water
3 cups diced, peeled potatoes
1 pound fresh or frozen cod fillets, cut into large pieces
1 1/2 tablespoon of lemon juice
1 cup milk
1 (12 fl oz) can of evaporated milk
1 teaspoon salt (or to taste)
1 teaspoon pepper

In a Dutch oven or soup kettle, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper and cook an additional 10 minutes.  Serve in a bread trencher.

1 comment:

  1. Just to say I made this and it's wonderful. Thank you for the recipie!

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