NEW ENGLAND FISHERMAN’S SKILLET

By Admin · February 16, 2012 · Leave a comment

1/8 tsp. dried Thyme, crushed                            

3 T. all-purpose Flour

½ pound Halibut or other firm white fish             

3 ½ cups reduced-sodium Chicken Broth

2 T. Vegetable Oil                                             

1 can (15 ¼ oz) Whole Kernel Corn, undrained

1 medium Onion, chopped                                    

 1 can (14 ½ oz) Whole New Potatoes, drained & choppped

1 clove Garlic, crushed

*Sprinkle thyme over both sides of fish.  In large saucepan, cook fish in 1 T. hot oil over medium-high heat until fish flakes easily when tested with a fork.  Remove fish from saucepan;  set aside.

*Heat remaining 1 T. oil in same saucepan over medium heat.  Add onion and garlic;  cook until onion is tender.  Stir in flour; cook 1 minute.  Stir in broth; cook until thickened, stirring occasionally.  Stir in corn and potatoes. 

*Discard skin and bones from fish; cut fish into bite-sized pieces.

*Add fish to soup just before serving; heat through.  Stir in chopped parsley or sliced green onions, if desired.