[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]HEARTY FISH BIXQUE[/title][fusion_text]Week of January 13th-17th 2014
(Thanks to Party Line Listener, Laura Lodermeier)
2 lbs. Cooked and Flaked Fish Fillets 2 Stalks Celery, chopped 2 Carrots, chopped
1 Clove of Garlic, minced 1 Onion, chopped 4 Tbs. Butter
1 1/2 Cups Chicken Broth 2 Tbs. Flour 1 Cup Half and Half
Salt and Pepper to taste
Heat butter in sauce pan over medium heat. Add celery, carrots, onion and garlic and sauté 3 minutes. Add flour and slowly stir in chicken broth. Bring to a boil. Reduce heat to low and simmer until vegetables are tender. Remove from heat and let cool for 5 minutes. Add fish, half and half, salt and pepper. Simmer for 10-15 minutes, Note: Laura said the soup is good served with the following recipe for Easy Garlic Parmesan Rolls.
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