Ingredients :
- 2 lb cod, haddock, hake or any firm white fish fillets
- 1 1/2 c diced celery
- 1 1/2 c diced onion
- 1 bay leaf
- 1 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 c dry white wine
- 4 tbsp butter
- 2 c boiling water or fish stock
- 1 c milk
- 2 tsp chopped fresh parsley
Method :
- Preheat oven to 375 degrees F. Rub your fingertips along the fish to feel for bones, and remove any with tweezers.
- Place the fish fillets, whole, in a 4 quart (3.78 L) Dutch oven or other oven-proof casserole that can be transferred later to the top of the stove. Do not cut up the fish; it will flake into bite-size pieces as it cooks.
- Add all the remaining ingredients except the milk and parsley. Cover the pot and bake for 1 hour.
- Transfer the Dutch oven to the top of the stove, over low heat. Slowly stir in the milk. Let is sit over low heat for 5-10 minutes. Add the fresh parsley and serve immediately. 207 calories per serving; GL=1, Glycals=2
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