Servings
4 s
Ingredients
- 2 tablespoons Instant chicken bouillon granules
- 1 Bay leaf
- 1 cup Diced carrot
- 1 cup Peeled; diced potato
- 1 cup Diced celery
- 1/2 cup Chopped onion
- 1/4 teaspoon Dried oregano; crushed
- 1 pound Northern-pike fillets or other skinless fish fillets
- 1/4 cup Butter or margarine
- 1/4 cup All-purpose flour; (to 1/3)
- 2 cups Milk
- Fresh snipped parsley
Directions
- 1. In a large saucepan, combine the bouillon and bay leaf with 1 quart water.
- Add carrot, potato, celery, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and oregano.
- Bring to boiling; reduce heat.
- Cover and simmer 10 minutes or till the vegetables are just tender.
- Add fish, and cook 5 minutes more or till fish is done.
- 2. Meanwhile, in a medium saucepan, melt butter or margarine over medium heat.
- Stir in the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper till blended.
- Add milk all at once, and stir till bubbly; remove from heat.
- 3. Slowly add the thickened mixture to the fish, stirring constantly.
- To serve, remove bay leaf.
- Garnish bowls with fresh parsley.
- Makes 4 to 6 servings.
- Published in Midwest Living 6/1990 Submitted by Carriej999@AOL.com 5/98 Recipe by: The Strictly Fish Cookbook by Babe and Charlie Winkleman Posted to MC-Recipe Digest by Carriej999