Serving: 8 oz (Yield: 6 servings)
Ingredients
- 2 Tbsp of vegetable oil
- 2 Tbsp of butter
- 2 cup of yellow onions, diced
- 1 cup of carrots, diced
- 1 cup of red bell pepper
- 1 cup of celery, diced
- 2 cloves of garlic, minced
- 1/2 lb of Yukon Gold potatoes, peeled, diced
- 5 cups of fish or chicken stock
- 2 sprigs (or 1 tsp dried thyme) of fresh thyme
- 1 leaf of bay leaf
- 3 lbs of cooked & flaked skinless white fish (Haddock, Pollock, Hake)
- 1-1/2 cups of heavy cream
- 1 tsp of kosher salt
- 1 tsp of black pepper
Steps
- Heat oil in pot.
- Add butter, onion, carrots, celery, garlic, and red pepper.
- Cook, stirring until onion is softened, 8-10 mins.
- Add potatoes, stock, thyme & bay leaf, simmer until potatoes are tender, 15 mins.
- Add cooked fish & cream, simmer uncovered for 10 mins.
- Add kosher salt & pepper.
Nutritional Information
- Calories: 194.3
- Total Fat: 4.4 g
- Saturated Fat: 0.5 g
- Polyunsaturated Fat: 1.3 g
- Monounsaturated Fat: 2.2 g
- Cholesterol: 37.9 mg
- Sodium: 259.8 mg
- Carbogydrate: 21.7 g
- Dietary Fiber: 1.8 g
- Protein: 16.7 g
Sourced from: Jenny Devivo, Head Chef/Cafe Director Up Island Regional Schools, Martha’s Vineyard
