You may also like
Categories:
cod butter white onions boiling water potatoes carrots Worcestershire sauce salt tarragon bay leaf milk heavy cream
Viewed: 44 - Published at: 8 years agoIngredients
- 2 lb. cod, flounder or haddock fillets
- 1/4 c. butter or margarine
- 1 lb. white onions, halved or quartered
- 1 qt. boiling water
- 1 lb. potatoes, peeled and thinly sliced
- 2 to 3 carrots, peeled and sliced
- 2 Tbsp. Worcestershire sauce
- 2 1/2 tsp. salt
- 1/4 tsp. tarragon leaves, crumbled
- 1 bay leaf
- 2 c. milk
- 1 c. heavy cream
Method
- Cut fillets into 2-inch pieces; set aside.
- In Dutch oven, melt butter.
- Add onions; saute until golden.
- Cover and simmer 10 minutes.
- Add water, potatoes, carrots, Worcestershire sauce, salt, tarragon and bay leaf.
- Bring to a boil.
- Cover, reduce heat and simmer for 10 minutes.
- Lay fish on top.
- Cover and simmer 15 to 20 minutes longer, or until vegetables are tender and fish flakes easily.
- Scald milk.
- Stir in cream.
- Gradually pour into fish mixture.
- Heat only until hot.
- Do not boil.
- Yields approximately 3 quarts.
