Fish, Potato & Leek Stew

Fish, Potato & Leek Stew
Fish, Potato & Leek Stew

PREP TIME

25

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb frozen firm fleshed fish fillets

  • 1

    lb leeks

  • 6

    c. water

  • 4

    chicken bouillon cubes

  • 4

    c. 1” cubed red skinned potatoes

  • 1

    bay leaf

  • pepper to taste

Directions

Remove fish from freezer and let thaw at room temperature for 20 minutes while preparing other ingredients. Clean leeks: first cut off tough outer leaves and thick dark green ends. Cut leeks lengthwise in quarters keeping leaves attached at the root end. Rinse out grit between the leaves under warm running water. Cut off root end and thinly slice crosswise. This should be about 6 cups. Put leeks, water, bouillon, potatoes, bay leaves and pepper in a large pot. Bring to a boil, reduce heat and simmer 15 minutes. cut the partially thawed fish into 16 pieces and add to pot. Simmer 10 minutes or until opaque in piddle and potatoes are very tender. Remove from heat, discord bay leaf. Thicken stew by mashing some of the potatoes. This makes 4 large servings

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