French Country Fish
One of my all time favorite Autumn dinners! This dish does wonders in warming the ‘sole’ (pun intended). This is a dinner-on-the-table-in-no-time kind of dish that is amazing delicious and sure to impress. I highly recommend serving it with hot French bread to soak up all the tasty broth. Bon Appetite!
FRENCH COUNTRY FISH
4 carrots, sliced
1 large onion, sliced
4 T. fresh parsley, chopped
2 Bay leaves
¾ c. white wine
2 Idaho potatoes, cubed
2 1/4 c. low-sodium, organic, chicken broth
Pinch of each: thyme, cinnamon
Salt and Pepper to taste
4 fish fillets (I use fillet of sole)
Combine all the ingredients, excluding fish, in a saucepan. Heat the broth over medium heat just until boiling (do not boil). Reduce heat and simmer for 25 minutes. Place fish fillets on top and steam for 10-20 minutes, depending on the thickness of the fillets, until the fish flakes easily with a fork.
Serve with fresh hot French bread if desired.
This recipe, like most in my tried-and-true recipe archives is of unknown origins. If you are the creator of this recipe, please let us know so we can give you created for all of its wonderfulness! Thank you.