Here in New Orleans the temperature is below sixty for the first time, and what passes for autumn has arrived. Truly cold weather won’t hit us until January, most likely, but it’s still the type of weather that makes me long for the food of my childhood. This is one of my favorites.
- 1 ½ lbs cod or haddock filets
- 1 C chicken stock
- ½ tsp salt
- dash of pepper
- marjoram, sage, & thyme to taste
- ¼ tsp paprika
- 1 ½ C diced Yukon Gold potatoes
- ¾ C diced carrots
- 1 small onion, minced
- 2 Tbs butter
- 2 Tbs flour
- ½ C non-fat dry milk
Cut fish into small pieces and put in kettle with stock, seasonings, potatoes, and carrots. Cook covered about 15 minutes.
In a separate pan, sauté the onion in butter 2-3 minutes. Blend the flour in with the onion & butter, then add the dry milk mixed with 2 C cold water. Bring mixture to a boil, then add to vegetables and fish.
Simmer gently, uncovered, another 10 minutes. Stir frequently to prevent sticking.
Serve with a good dark ale (or tea) and hot buttered rolls.