05-20-2004, 08:00 PM
Ingredients [ul] [li]8-9 Bluegill Fillets
[li]4-5 Turkey Bacon Slices
[li]1 large onion
[li]4- Potatoes
[li]6-8 Cups Fish Stock
[li]1/4 Tbsp Parsley
[li]1/2 Cup Heavy Cream
[li]Chives
[li]Salt and Pepper
[/li][/ul] Directions Start by filleting the fish and cutting it into 1 inch cubes. Next cook the bacon in a frying pan and allow to cool. Once cooled chop finely and set aside. Peel and chop the potatoes into cubes along with the onions and chives. In a large soup pot and add the potatoes, salt, pepper, parsley, bacon, onions and chives. Cook for about 10 minutes on medium and then add the fish stock and cover. Bring to a boil and then tun the heat back to medium low and let sit for about 10 minutes or till the potatoes become soft. Add the fish cubes and allow to simmer for another 5 minutes. Test the fish it should become flaky and white when done. Add the heavy cream and stir slowly keeping the heat on low for another 3-5 minutes. Allow to cool and serve with garlic french bread.
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[li]4-5 Turkey Bacon Slices
[li]1 large onion
[li]4- Potatoes
[li]6-8 Cups Fish Stock
[li]1/4 Tbsp Parsley
[li]1/2 Cup Heavy Cream
[li]Chives
[li]Salt and Pepper
[/li][/ul] Directions Start by filleting the fish and cutting it into 1 inch cubes. Next cook the bacon in a frying pan and allow to cool. Once cooled chop finely and set aside. Peel and chop the potatoes into cubes along with the onions and chives. In a large soup pot and add the potatoes, salt, pepper, parsley, bacon, onions and chives. Cook for about 10 minutes on medium and then add the fish stock and cover. Bring to a boil and then tun the heat back to medium low and let sit for about 10 minutes or till the potatoes become soft. Add the fish cubes and allow to simmer for another 5 minutes. Test the fish it should become flaky and white when done. Add the heavy cream and stir slowly keeping the heat on low for another 3-5 minutes. Allow to cool and serve with garlic french bread.
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