4 - 6 servings
1 pound Blue Hake fillets
2 large Russet potatoes, peeled and diced (4 cups)
2 small chopped white onions (2 cups)
2 diced carrots (1 cup)
2 teaspoon salt
1 teaspoon pepper
4 slices uncooked bacon, cut into 1/4-inch square pieces
1 can (15 oz) cream-style corn
1 can (12 oz) non-fat evaporated milk
1/2 cup water ( or 1 cup each cream and milk)
Place potatoes, onions, carrots, salt and pepper in a large, heavy stock pot and cover with 2 cups water.
Bring to a boil.
Reduce heat to Medium; cook 10 minutes.
Rinse hake fillets under cold water and pat dry.
Cut into 3/4-inch bite-sized pieces.
Add hake, bacon, corn and milk and simmer over Low heat 15 minutes longer.
Stir occasionally to prevent the bottom from browning or scorching
No Nutritional Information Available
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