1 lb white fish fillets, washed
280 ml (10 fl oz) milk
Salt and freshly ground black pepper
2 strips bacon, de-rinded and chopped
1 tbsp butter
225 g (8 oz) potato, peeled and diced
2 medium carrots, diced
1 medium onion, chopped
430 ml (15 fl oz) boiling chicken stock
3 tbsps cornstarch
Chopped parsley to garnish
280 ml (10 fl oz) milk
Salt and freshly ground black pepper
2 strips bacon, de-rinded and chopped
1 tbsp butter
225 g (8 oz) potato, peeled and diced
2 medium carrots, diced
1 medium onion, chopped
430 ml (15 fl oz) boiling chicken stock
3 tbsps cornstarch
Chopped parsley to garnish
method
1. Put fish into a saucepan with half the milk and simmer gently for 10 minutes.
2. Drain fish, retaining milk and set aside, covered.
3. Fry bacon in a clean, non-stick medium saucepan until crisp, add butter, then when melted, add onion and fry to soften.
4. Add potato and carrot with reserved milk, remaining milk and the stock, simmer gently for 10 - 15 minutes, until potato and carrot are tender.
5. Blend cornstarch with a little water and stir into the pan. Simmer for 5 minutes, stirring.
6. Add fish with any juices, re-heat gently until thoroughly hot, and serve immediately, sprinkled with plenty of freshly chopped parsley.
2. Drain fish, retaining milk and set aside, covered.
3. Fry bacon in a clean, non-stick medium saucepan until crisp, add butter, then when melted, add onion and fry to soften.
4. Add potato and carrot with reserved milk, remaining milk and the stock, simmer gently for 10 - 15 minutes, until potato and carrot are tender.
5. Blend cornstarch with a little water and stir into the pan. Simmer for 5 minutes, stirring.
6. Add fish with any juices, re-heat gently until thoroughly hot, and serve immediately, sprinkled with plenty of freshly chopped parsley.
serving amount
serves 4
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