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Blue Gill fillets
1 Can of Potato soup
Pint of milk
Fresh Minced onion
1 tsp Parsley
Dilute a can of potato soup with a pint of milk; heat to just simmering. Add fresh minced onions, to your taste, and a level teaspoon of parsley.
Simmer until onions are transparent. Add salt and pepper to suit.
Add your Bluegil fillets (do not allow to boil).
Stew until fillets become translucent.
Dice or grate:
5 large Potatoes
1 large Onion
3 stalks Celery
1 Green Pepper
Add vegetables to:
2 cups Water
2 Beef Bouillon Cubes
2 Tablespoons Butter
Salt and Pepper
Bring to a boil then simmer at least 2 hours. About 30
minutes before serving add paste:
1/2 cup Water (about)
3 Tablespoons Flour
2 pounds diced Bluegill
2 Tablespoons Butter
Simmer 30 minutes. Remove from heat and stir in:
1/2 cup Whipping Cream (optional, but gives rich flavor
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