Paprika Fish Ragout
After yesterday's feast, something lighter (and not turkey!) makes a nice change of pace.
4 medium potatoes
1 teaspoon salt
1 bay leaf
1/4 cup dry onion flakes
2 cups water
1 pound frozen fish fillets
1 tablespoon paprika
1/8 teaspoon cayenne
1 tablespoon butter
1/2 cup dairy sour cream
2 tablespoons finely-chopped parsley
Wash and peel the potatoes. Cut ito half-inch dice and place in a large saucepan with the salt, bay leaf, onion flakes and water. Bring to a boil, cover, and cook until potatoes are tender, about ten minutes.
Cut the frozen fillets into one-inch dice and add to the potatoes with the paprika, cayenne and butter. Cook, stirring, until fish loses its opalescence and flakes easily, about five to ten minutes. Remove from heat and stir in sour cream. Spoon onto serving plates and garnish with parsley. Serves four.
4 medium potatoes
1 teaspoon salt
1 bay leaf
1/4 cup dry onion flakes
2 cups water
1 pound frozen fish fillets
1 tablespoon paprika
1/8 teaspoon cayenne
1 tablespoon butter
1/2 cup dairy sour cream
2 tablespoons finely-chopped parsley
Wash and peel the potatoes. Cut ito half-inch dice and place in a large saucepan with the salt, bay leaf, onion flakes and water. Bring to a boil, cover, and cook until potatoes are tender, about ten minutes.
Cut the frozen fillets into one-inch dice and add to the potatoes with the paprika, cayenne and butter. Cook, stirring, until fish loses its opalescence and flakes easily, about five to ten minutes. Remove from heat and stir in sour cream. Spoon onto serving plates and garnish with parsley. Serves four.
posted by Nightowl | 11/24/2006
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