Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light January 1997

Gallery

Recipe Summary

Yield:
10 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add onion and celery; sauté 10 minutes or until tender. Add potato and next 4 ingredients (potato through broth). Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Place potato mixture in a blender, and process until smooth. Return puréed mixture to pan; stir in wine and milk. Cover and cook over medium-low heat 15 minutes, stirring occasionally. Add lemon juice and fish; cook 10 minutes or until fish flakes easily when tested with a fork, stirring frequently. Sprinkle with parsley.

    Advertisement

Nutrition Facts

186 calories; calories from fat 18%; fat 3.8g; saturated fat 0.6g; mono fat 0.9g; poly fat 1.3g; protein 16.4g; carbohydrates 20.8g; fiber 1.6g; cholesterol 26mg; iron 1.3mg; sodium 287mg; calcium 214mg.
Advertisement
Advertisement