4 - 6 servings
1 pound frozen Blue Hake fillets, thawed
2 large baking potatoes, peeled and diced (about 4 cups)
2 medium white onions, diced (about 2 cups)
2 medium carrots, finely chopped (about 1 cup)
1 tablespoon chopped fresh thyme
2 teaspoon salt
1 teaspoon ground black pepper
1 can (15 oz) cream-style corn
1 cup heavy whipping cream
1 cup milk
Thaw fish in refrigerator overnight or under cold running water, in the bag.
Peel and dice potatoes into 1/2-inch cubes. Cut onions into 1/2-inch chunks. Peel and finely chop carrots. Remove thyme leaves from stems and chop finely.
Combine potatoes, onions, carrots, thyme, salt and pepper in a 4-quart stock pot with 2 cups water. Bring to a boil over High heat. Cover, reduce heat to Medium and cook 15 minutes, stirring occasionally.
Rinse fish fillets under cold water and pat dry. Cut into 3/4-inch bite-sized pieces.
Add fish, corn, cream and milk to stock pot and stir. Bring to a boil. Cover and reduce heat to Medium-Low. Simmer 10 minutes, stirring occasionally to prevent bottom from scorching.
No Nutritional Information Available
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