French Fish Stew With Carrots And Potatoes Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| 2 medium-size yellow onions, peeled and chopped | ||
| 2 medium-size all-purpose potatoes, peeled and diced | ||
| 2 medium-size carrots, peeled and cut into 1/2-inch slices | ||
| Chicken broth | 3 Cup (16 tbs) | |
| 3/4 cup dry white wine or dry vermouth | ||
| Bay Leaf | 1 | |
| Dried thyme | 1/4 Teaspoon, crumbled | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 pound cod, haddock, or halibut fillets, cut into 2-inch pieces | ||
| Parsley | 1 Tablespoon, finely chopped | |
Directions
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.
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.
Chef
