How To Prepare
Heat oil in a Dutch oven and gently sauté leeks until softened. Add potatoes and mushrooms and sauté for 2-3 minutes. Add chicken broth, herbs and pepper. Partially cover and simmer for 10-12 minutes, until potatoes start become tender. Add fish, broccoli and parsley. Cook on low heat for 5 minutes, until fish begins to flake.
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Ingredients
- 2 tsp canola oil
- 1 large leek, cleaned, trimmed and sliced
- 4 medium red potatoes, skin on, quartered
- 1 cup sliced mushrooms
- 1 1/2 cups no salt added chicken broth
- 2 tsp herbs for fish blend
- 1 tsp freshly ground black pepper
- 16 ounces sole or flounder fillets, cut into pieces
- 1 cup broccoli florets
- 1/4 cup fresh parsley, chopped
Ingredients
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