AgilityDog
Well-known member
1 TBsp olive oil
1 med. onion, chopped
3 cups low sodium/no sodium fish or chicken broth
2 medium potatos, peeled and cut into 1/2 inch cubes
3/4 tsp dried thyme
1/8 stp pepper
1 pound fish fillets, cut into 1 inch chunks
1 cup fat free evaporated milk
1/4 cup all purpose flour
cook onion in olive oil over med-high heat, until soft, 2-3 minutes, stirring occasionally.
add broth, potatos, thyme, and pepper, bring to a simmer, reduce heat to med-low and cook, covered for 20-25 minutes, until potatos are tender
In a small bowl, whisk together evaporated milk and flour, then whisk into broth mixture. Increase heat to med-high, cook for about 5 minutes, until broth thickens, stirring occasionally. reduce heat to medium.
stir in fish, cook for 6 to 7 minutes until fish flakes easily when tested with fork, stirring occasionally.
--American Heart Association Low-Salt Cookbook, 3rd edition
Ok, it would be better with salt! but I added some dehydrated lemon juice to my serving, and that perked it up just fine.
1 med. onion, chopped
3 cups low sodium/no sodium fish or chicken broth
2 medium potatos, peeled and cut into 1/2 inch cubes
3/4 tsp dried thyme
1/8 stp pepper
1 pound fish fillets, cut into 1 inch chunks
1 cup fat free evaporated milk
1/4 cup all purpose flour
cook onion in olive oil over med-high heat, until soft, 2-3 minutes, stirring occasionally.
add broth, potatos, thyme, and pepper, bring to a simmer, reduce heat to med-low and cook, covered for 20-25 minutes, until potatos are tender
In a small bowl, whisk together evaporated milk and flour, then whisk into broth mixture. Increase heat to med-high, cook for about 5 minutes, until broth thickens, stirring occasionally. reduce heat to medium.
stir in fish, cook for 6 to 7 minutes until fish flakes easily when tested with fork, stirring occasionally.
--American Heart Association Low-Salt Cookbook, 3rd edition
Ok, it would be better with salt! but I added some dehydrated lemon juice to my serving, and that perked it up just fine.
