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Easy-Do Fish Stew
Card 1 Front:
EASY-DO FISH STEW FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
2 lbs. flounder fillets, fresh/frozen
6 slices bacon, diced
1 cup sliced celery
½ cup chopped onion
½ cup chopped green pepper
2 cans (10½-oz. each) condensed cream of potato
soup
2 cans (10½ oz. each) chicken broth
1 can (16 oz) green peas & carrots, drained
1 can (8-oz.) whole kernel corn, drained
1/8 tsp. pepper plus 1 medium bay leaf
Card 1 Back:
Thaw fish if frozen. Skin fillets and cut into
1½" pieces. In a 5-quart soup pot, brown bacon.
Remove bacon and cook celery, onion, and green
pepper in bacon drippings over medium heat, un-
til tender, but not brown, stirring occasional-
ly. Add bacon and cream of potato soup, chicken
broth, vegetables, pepper and bay leaf; heat to
boiling. Reduce heat, add fish, cover and sim-
mer for 12-15 minsutes or until fish flakes
easily when rested with a fork, stirring occas-
ionally. Remove bay leaf and serve.
Makes 6 servings.
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# Easy-Do Fish Stew
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 2 lbs flounder fillets, fresh or frozen
- 6 slices bacon, diced
- 1 cup sliced celery
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 cans (10 1/2 oz each) condensed cream of potato soup
- 2 cans (10 1/2 oz each) chicken broth
- 1 can (16 oz) green peas & carrots, drained
- 1 can (8 oz) whole kernel corn, drained
- 1/8 tsp pepper
- 1 medium bay leaf
## Instructions
1. Thaw fish if frozen. Skin fillets and cut into 1 1/2" pieces.
2. In a 5-quart soup pot, brown bacon. Remove bacon and set aside.
3. Cook celery, onion, and green pepper in bacon drippings over medium heat until tender, but not brown, stirring occasionally.
4. Add bacon, cream of potato soup, chicken broth, vegetables, pepper, and bay leaf; heat to boiling.
5. Reduce heat, add fish, cover and simmer for 12–15 minutes or until fish flakes easily when tested with a fork, stirring occasionally.
6. Remove bay leaf and serve. -
Creamy Green Bean & Golden Onion Bake
Creamy Green Bean &
Golden Onion Bake
2½ pounds green beans, trimmed and
each cut diagonally in thirds
1 tablespoon olive oil
2 medium onions, each cut into quarters
and thinly sliced
1 tablespoon margarine or butter
2 medium celery stalks, finely chopped
1 package (12 ounces) sliced mushrooms
1 can (14½ ounces) chicken broth
(1¾ cups)
1 cup nonfat (skim) milk
2 tablespoons cornstarch
¾ teaspoon salt
¼ teaspoon dried thyme
⅛ teaspoon ground black pepper
1. In 5- to 6-quart saucepot, heat
3 quarts water to boiling. Add green
beans and cook 10 minutes or until
tender. Drain beans; return to
saucepot.
2. Meanwhile, in nonstick 12-inch
skillet, heat oil over medium heat
until hot. Add onions and cook,
covered, 20 minutes or until tender
and golden, stirring occasionally.
Transfer onions to small bowl; set
aside.
other side
Back:
3. In same skillet, melt margarine
over medium-high heat. Add celery
and cook 5 minutes, stirring occa-
sionally. Add mushrooms and cook
13 to 15 minutes or until tender and
golden, stirring occasionally.
4. In medium bowl, whisk broth,
milk, cornstarch, salt, thyme, and
pepper until blended. Stir cornstarch
mixture into vegetables in skillet
and heat to boiling. Boil 1 minute,
stirring.
5. Add mushroom sauce and half of
caramelized onions to beans in sauce-
pot and toss until evenly mixed.
Transfer mixture to shallow 2½-quart
glass or ceramic baking dish; scatter
remaining onions on top. If not bak-
---
# Creamy Green Bean & Golden Onion Bake
## Ingredients
- 2 1/2 pounds green beans, trimmed and each cut diagonally in thirds
- 1 Tbsp olive oil
- 2 medium onions, each cut into quarters and thinly sliced
- 1 Tbsp margarine or butter
- 2 medium celery stalks, finely chopped
- 1 package (12 ounces) sliced mushrooms
- 1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
- 1 cup nonfat (skim) milk
- 2 Tbsp cornstarch
- 3/4 tsp salt
- 1/4 tsp dried thyme
- 1/8 tsp ground black pepper
## Instructions
1. In 5- to 6-quart saucepot, heat 3 quarts water to boiling. Add green beans and cook 10 minutes or until tender. Drain beans; return to saucepot.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onions and cook, covered, 20 minutes or until tender and golden, stirring occasionally. Transfer onions to small bowl; set aside.
3. In same skillet, melt margarine over medium-high heat. Add celery and cook 5 minutes, stirring occasionally. Add mushrooms and cook 13 to 15 minutes or until tender and golden, stirring occasionally.
4. In medium bowl, whisk broth, milk, cornstarch, salt, thyme, and pepper until blended. Stir cornstarch mixture into vegetables in skillet and heat to boiling. Boil 1 minute, stirring.
5. Add mushroom sauce and half of caramelized onions to beans in saucepot and toss until evenly mixed. Transfer mixture to shallow 2 1/2-quart glass or ceramic baking dish; scatter remaining onions on top. If not bak- [recipe card ends here]