Fish Stew 4
Ingredients
3 strips bacon, diced (optional)
3 med. onions, thinly sliced (about 2
C.)
1 clove garlic, minced
1 C. thinly sliced celery (3 med.
ribs)
3 lg. potatoes, diced (about 4 C.)
2 C. water
1 1/2 tsp. salt
1 bay leaf
1/2 tsp. thyme leaves
1 (1 lb.) frozen fish fillets, thawed
and cut in chunks (cod, perch, or
flounder)
1 (10 oz.) pkg. frozen mixed
vegetables or peas and carrots,
thawed
2 C. light cream
1/2 C. milk
Cooking Instructions
Cook bacon in large saucepan over medium heat; remove bacon bits and reserve. Saute onions, garlic, and celery in bacon drippings, stirring often, until onions are light yellow (about 15 minutes). Add potatoes, 1 cup water, salt, bay leaf, and thyme. Simmer, covered, about 20 minutes or until potatoes are almost tender. Add fish, frozen vegetables, and remaining 1 cup water. Simmer, covered, 10 to 12 minutes longer or until fish is cooked. Add cream and milk; heat just to boiling. Serve with reserved bacon bits.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)